Combine butter, sugar and 1/2 teaspoon almond extract in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour. Beat, scraping bowl often, until well mixed. Cover; refrigerate at least 1 hour.
Heat oven to 350°F. Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets (Don't use a silpat or other non stick liner or the cookies will spread. I also think the dough could benefit from another 15/20 minute stay in the fridge after you add the jelly as my cookies still spread quite a bit even when they weren't on the silpat.) Make indentation in center of each cookie with thumb (edges may crack slightly). Fill each indentation with about 1/4 teaspoon jam.
Bake for 14 to 18 minutes or until edges are lightly browned. Let stand 1 minute; remove from cookie sheets. Cool completely.
Combine all glaze ingredients in small bowl with wire whisk until smooth. Drizzle over cookies.
*Recipe from Land-o-Lakes