by Susan Pyle
2/3 cup sugar
1 cup butter
½ tsp almond extract
2 cups flour
½ cup raspberry jam (or any kind)
Glaze
1 cup powdered sugar
1½ tsp almond extract
2-3 tsp water
Heat oven to 350 degrees. Mix sugar, butter, and almond extract. Beat until creamy on medium speed. Reduce speed to low, and add flour. Beat until well mixed. Shape dough into 1 inch balls. Place 2 inches apart on cookie sheet. Make indentation with your thumb, and fill with ¼ tsp jam. Cook 10-12 minutes. Cool on wire racks. Mix glaze ingredients, add just enough water to make glazing consistency. Drizzle glaze over cookies.
*Note: Bake these on a jelly roll type cookie sheet, not an air-bake cookie sheet. There is something about cookies that are mostly butter not baking well on air bake cookie sheets. —Susan
