Raspberry Almond Thumbprints

1 cup butter, softened

2/3 cup sugar

1/2 teaspoon almond extract

2 cups all-purpose flour

1/2 cup raspberry jam (or any of your favorites)



1 cup powdered sugar

2 to 3 teaspoons water

1 1/2 teaspoons almond extract


Combine butter, sugar, and extract in medium mixing bowl. Beat at medium speed until creamy. Reduce speed to low and add flour, beating to blend. Cover; refrigerate at least 1 hour or until firm.


Preheat 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 14-18 minutes or until edges are lightly browned. Let stand 1 minute on cookie sheets; remove to cooling rack. Cool completely.


Combine all glaze ingredients in bowl with whisk until smooth. Drizzle over cookies.