Line baking sheets with parchment paper.

In the bowl of a stand mixer fitted with the paddle attachment, beat butter, 1¼ cups (150 grams) confectioners’ sugar, and salt at medium speed until fluffy, 2 to 3 minutes, stopping to scrape bottom and sides of bowl. Beat in egg yolks and almond extract. Add flour and baking powder, beating until combined.

Using a 1-tablespoon spring-loaded scoop, scoop dough (about 17 grams each), and roll into 1-inch balls. Place 2 inches apart on prepared pans. Using your thumb or the back of a small spoon, press an indentation in center of each ball. Freeze until firm, about 20 minutes.

Preheat oven to 350°F (180°C).

Bake until bottoms are golden brown, 14 to 16 minutes. Press down centers again. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks.

In a small bowl, whisk together 1 tablespoon (15 grams) water and remaining ½ cup (60 grams) confectioners’ sugar until smooth.

Just before serving, spoon ½ teaspoon (3 grams) Quick Cranberry Jam into center of each cooled cookie. Drizzle with glaze, and garnish with orange zest, if desired. Store in an airtight container for up to 3 days.