4 Tbsp (1/4 cup) butter, softened to room temperature
1/2 cup sugar
1 large egg yolk
1/4 tsp almond extract
1/4 tsp baking powder
1/4 tsp salt
3/4 cup all-purpose flour
1 bag jellybeans (you will have some leftover)

Directions:

Preheat oven to 350 degrees.

Cream the butter and sugar together on medium speed using a handheld or stand mixer with a paddle attachment. Beat in egg yolk, almond extract, baking powder, and salt. Add flour, and mix until a dough forms.

Roll dough in teaspoon size balls and bake for 10-11 minutes on an ungreased baking sheet or silicone baking mat. *Watch them closely at the 10 minute mark. Do NOT let cookies brown.

While cookies are cooling, gently press a jellybean into the center. Be careful, as pressing too hard will crack the cookie. Allow to cool completely and enjoy!