1

Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating well. Add egg yolks and almond extract, beating until blended.

2

Combine flour, salt and cinnamon. Add flour mixture to butter mixture, blending at low speed. Cover and chill dough 1 hour.

3

Shape dough into 1-inch balls. Lightly beat egg whites. Dip each ball in egg white; roll in pecans. Place 2 inches apart on ungreased baking sheets. Press thumb in each cookie to make an indentation.

4

Bake at 350°F. for 15 minutes. Cool 1 minute on baking sheets; remove to wire racks to cool completely. Press centers again with thumb while cookies are still warm, fill center of each cookie with jelly.