• Line baking sheets with parchment paper or leave them ungreased.
• In a medium bowl, cream together the butter and sugar until light and smooth.
  
• Add the egg yolks one at a time, mixing well after each addition. Stir in the almond extract.
• Add the flour and salt, then mix by hand with a wooden spoon until a soft dough forms.
  
• The dough will look dry and crumbly at first. Continue mixing and pressing the dough until the butter fully coats the flour. It should form a soft, cohesive dough that holds together when pressed, with a consistency similar to Play-Doh.

  Tip: If the dough feels too dry and won’t come together after mixing thoroughly, work in 1 teaspoon of cream or milk. Add a second teaspoon only if needed.
  

Shape & Chill

• Tear off a large sheet of parchment or wax paper and place it on the counter.
• Turn the dough out onto the center of the paper and gently press it together into a rough mound.
  
• Using your hands, shape the dough into a short, thick log.
• Fold one long side of the parchment up and over the dough. Use the paper to gently roll and tighten the dough, pressing lightly to smooth and even it out as you roll.
  
• Continue rolling until the log is about 12 inches (30 cm) long, and even in thickness from end to end.
  
• Twist the ends of the parchment to seal, then refrigerate for 15–30 minutes, just until the dough is slightly firm but still pliable.
  

Slice & Bake

• Preheat the oven to 375°F (190°C).
• For 16 cookies: slice the log into 16 rounds, each about 3/4 inch (1.8–2 cm) thick. This is the size shown in the photos.

  For 24 cookies: slice the log into 24 thinner rounds, each about 1/2 inch (1.25 cm) thick.
  
• Using your hands, roll each round into a ball, and then flatten slightly into a rounded disc. This step is essential for shaping the cookies.
  
• Press the disc into the sugar to coat one side, then place it on the sheet pan sugared side up. If the dough cracks, gently press it together.
  
• Using your thumb or a small round tool, gently press an indentation into the center of each cookie (I use a clean wine bottle cork). See the notes below for cookies with hearts.
  
• Fill each indentation with about ½ teaspoon fruit preserves.
  
• Bake for 10–12 minutes for the small cookies (24 batch) and 12-15 minutes for the larger size (16 batch), until the cookies are set and just beginning to turn golden on the bottom.
  
• Let cool on the baking sheet for 15 minutes, then transfer carefully to a wire rack to cool completely. They are fragile until completely cooled.