Cookies:

2/3 c. sugar
1 c. butter, softened
1/2 tsp. almond extract
2 c. all-purpose flour
1/2 c. raspberry jam

Heat oven to 350°F. In mixer bowl, combine sugar, butter and almond extract. Beat at medium speed until creamy. Reduce speed and add flour. Beat until well mixed (2 to 3 minutes). Cover and chill dough at least 1 hour. Shape dough into 1-inch balls. Place 2-inches apart on cookie sheet. With thumb, make indentation in center of cookie. Fill each indentation with 1/4 teaspoon jam.

Bake for 14 to 18 minutes. Let stand 1 minute; remove from cookie sheet.

Glaze:

1 c. powdered sugar
1 1/2 tsp. almond extract
2 to 3 tsp. water

In small bowl with wire whisk, stir together all glaze ingredients until smooth. Drizzle over cookies.

Makes 3 1/2 dozen cookies.