2/3 c Powdered Sugar
1 c. Softened butter
1/2 tsp. almond extract
2 c. Flour
1/2 c. Raspberry Jam
1 c. Powdered Sugar
1 1/2 tsp almond extract
2-3 tsp water
Heat oven to 350 F (175 C). In a large bowl, combine sugar, butter and almond extract. Beat at medium speed, scraping bowl often until creamy (1-2 minutes). Reduce speed to low and add flour, 1/2 c. at a time. Continue beating until well mixed.
Shape dough into 1 inch balls. Place 2 inches apart on cookie sheets. With thumb, make indentation in center of each cookie. Fill each indentation with about 1/4 tsp jam.
Bake for 14-18 minutes or until edges are lightly browned. Let stand 1 minute and then remove from the cookie sheet to allow to completely cool.
In a small bowl, stir together powdered sugar and 1 1/2 tsp. almond extract. Gradually stir in enough water for a thin glaze. Drizzle over cooled cookies.