1 c. butter, softened

2/3 c. sugar

1/2 tsp. almond extract

2 c. flour

1/2 c. raspberry jam (you can use any kind of jam-peach, strawberry, blackberry, etc.)


1 c. powdered sugar

1 1/2 tsp. almond extract

2 to 3 tsp. water


Combined butter, sugar, and almond extract in a large mixer bowl. Beat at medium speed, scraping bowl often, until creamy. Reduced speed to low; add flour. Beat until well mixed. Cover, refrigerate for at least an hour.

Heat oven to 350°. Shape dough into 1 inch balls. Place 2 inches apart on ungreased cookie sheets. Make an indentation in center of each cookie with thumb. (I use a 1/4 teaspoon to make perfect round circles, the edges may crack, I Just push them back together.) Fill each indentation with about 1/4 teaspoon jam. Bake for 9 to 10 minutes. You can bake them longer if you like crunchy cookies. I like mine soft so I bake for 9 minutes. Let stand one minute, remove from cookie sheets, cool completely.

Stir together all glaze ingredients in a small bowl with a wire whisk until smooth. Drizzle over cooled cookies. Makes 3 1/2 dozen cookies.