Cookies:

2/3 c. sugar
1 c. butter, softened
1/2 tsp. almond extract
2 c. flour
1/2 c. raspberry preserves with seeds

Preheat oven to 350°F.

In large bowl, combine sugar, butter and almond extract. Beat at medium speed, scraping bowl often until creamy, 1 to 2 minutes. Reduce speed to low and add flour; continue beating until well blended (1 to 2 minutes). Shape dough into 1-inch balls.

Place on cookie sheets. With knuckle, make indentation in center of each cookie. (Edges may crack slightly.) Fill each indentation with about 1/4 teaspoon of preserves.

Bake for 14 to 18 minutes or until edges are lightly browned. Let stand 1 minute; remove from cookie sheets.

Note: Chill dough for 1 hour to prevent dough from spreading.

Glaze:

1 c. confectioners' sugar
1-1/2 tsp. almond extract
2 to 3 tsp. water

In small bowl, mix sugar and almond extract. Gradually stir in enough water to thin glaze to drizzle consistency. Drizzle over cooled cookies.

Note: Store in airtight containers up to 1 week or freeze up to 1 month.

Makes 3-1/2 dozen.