1. Beat butter and sugar until light and fluffy. Mix in almond filling, almond extract and egg yolks, and beat until blended. Using a wooden spoon, stir in flour, baking powder and salt. (Dough will be soft). Cover and refrigerate at least 3 hours or overnight.

2. Preheat oven to 350 degrees. Shape dough into one-inch balls and place on an ungreased cookie sheet. Make an indentation in the center of each cookie. (I used a small cork to make the indentation. You could also use your thumb!) Spoon 1/2 teaspoon raspberry or apricot filling into each indented cookie. Bake 11 to 13 minutes or until edges are golden brown. Cool on baking pan for 1 minute, before removing to cooling rack.

3. After cookies are completely cooled, drizzle with Confectioners’ Sugar Glaze.

For Glaze:

1. Combine the confectioners' sugar, milk and almond extract and mix by hand until smooth.