THUMBPRINT COOKIES WITH STRAWBERRY JAM

INGREDIENTS:
3/4 cup butter softened,
3/4 cup powder sugar,
1 egg yolk,
1/2 teaspoon almond extract,
1 3/4 cups flour,
1/2 cup strawberry jam;
DIRECTIONS:
In a mixing bowl cream butter ans sugar. Beat in egg yolk and almond extract.Gradually add flour. Cover and refrigerate for 2 hours . Roll into 3/4 inch balls. Place 1 inch apart on greased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each ball. Bake at 350 F for 12-14 minutes or until edges are lightly browned. Remove to wire racks to cool. Dust with powder sugar and fill with jam. Yield: 6 dozen.