1/2 c. sugar
1 c. butter, softened
1 tsp. almond extract
2 egg yolks
2 1/4 c. flour
1 tsp. baking powder
2 egg whites
3/4 c. pecans, chopped fine

Preheat oven to 350 degrees. Cream butter, sugar and almond extract until light and fluffy. Stir in egg yolks. Stir in flour and baking powder until well combined. Cover and refrigerate for an hour.

In a small bowl, beat together 2 egg whites with a fork. Shape the dough into 1-inch balls, dip in egg whites, roll in the chopped nuts. Place on the cookie sheet with thumb, making an imprint in the center of each cookie. Bake until they are brown around the edges, 10 to 13 minutes.

FILLING: 1/4 teaspoon any flavor jam or jelly into baked cookie.