In a stand mixer with the paddle attachment, cream together the sugar and the butter until fluffy on medium high speed.  Add the almond extract and the egg yolks.  Add the salt, lower the mixer speed to low, and incorporate the flour a cup at a time.  Add the lavender.  Wrap the dough in saran wrap and chill overnight.

Preheat the oven to 350.  Roll the dough into balls about the size of a large marble or fresh cherry and place about two inches apart on a parchment lined baking sheet.  Depress the centers, making a well.  I used the end of a cheese knife, dipping it into flour for each cookie before making the indentation.

Fill the cookies with jam and bake for about 12 to 15 minutes or until the edges just start to turn lightly golden.  Cool on wire racks.  And voila!