Cookies:

2/3 c. sugar
1 c. (2 sticks) butter, softened
1/2 tsp. almond extract
2 c. flour
1/2 c. raspberry jam (or any type jam)

Preheat oven to 350°F. In a large mixer bowl, combine sugar, butter and almond extract. Beat at medium speed until creamy (2 to 3 minutes). Cover and chill dough at least 1 hour. Shape dough into 1-inch balls. Place 2 inches apart on cookie sheets. With thumb, make indentation in center of each ball (edges may crack slightly). Fill each indentation with about 1/4 teaspoon jam.

Bake for 14 to 18 minutes or until edges are very lightly browned. Let stand 1 minute; remove from cookie sheet. Cool completely. Drizzle cookies with glaze.

Glaze:

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

In a small bowl, stir together all glaze ingredients with a wire whisk until smooth.