With an electric mixer on medium speed, beat butter and salt in a bowl just until blended. Beat in sugar until blended smooth. Scrape down sides of bowl. Mix in yolks, vanilla and almond extract until blended. Reduce speed to low. Add flour, mixing just until incorporated.

Divide dough in half. Put each half on a large piece of plastic wrap. Form into logs 7 inches long and 1 1/2 inches in diameter. Wrap in plastic wrap. Refrigerate at least 3 hours, or over night until firm. Or overwrap with aluminum foil and freeze for up to two months. Frozen dough needs defrosting in the refrigerator for three hours before baking.