1 c butter, softened
2/3 c sugar
½ tsp almond extract
2 c all-purpose flour
½ c raspberry jam
1 c powdered sugar
2-3 tsp water
1-1/2 tsp almond extract

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. 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.