• For The Cookie:
• 1 C. butter, softened
• 2/3 C. sugar
• 1/2 tsp. almond extract
• 2 C. all purpose flour
• 1/2 C. raspberry jam
• For The Glaze:
• 1 C. powdered
• 1 1/2 tsp. almond extract
• 2-3 tsp. water

Combine butter, sugar, and 1/2 tsp. almond extract in a large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low. Add the flour. Beat until well mixed. Cover and refrigerate until firm - at least one hour. Heat oven to 350 degrees. Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Make an indentation in the center of each cookie with thumb. The edges may crack slightly. Fill each indentation with about 1/4 tsp. of raspberry jam. Bake for 14-18 minutes or until the edges are slightly browned. Let stand for one minute, then remove from cookie sheets onto wire racks. Cool completely. Meanwhile, combine powdered sugar, 1 1/2 tsp. almond extract, and enough water for desired glazing consistency in a small bowl with wire whisk until smooth. Drizzle over cooled cookies.