2/3 Cup(s) sugar
1 Cup(s) butter, softened
1/2 Teaspoon(s) almond extract
2 Cup(s) all-purposer flour
1/2 Cup(s) raspberry jam
1 Cup(s) powdered sugar
1 1/2 Teaspoon(s) almond extract
2 Each(s) to 3 teaspoons water
Heat oven to 350F. In large mixer bowl combine sugar, butter and 1/2 teaspoon almond extract. Beat at medium speed until creamy (2 to 3 minutes). Reduce speed to low; add flour. Beat until well mixed (2 to 3 minutes). Cover and chill dough at least one hour.
Shape dough into 1-inch balls. Place 2 inches apart on cookie sheets. With thumb, make indentation in center of each cookie (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 sheet. Cool completely.
Meanwhile, in small bowl with wire whisk, stir together confectioner's sugar, 1.5 teaspoons almond extract and water until smooth. Drizzle over cookies.
Makes about 3.5 dozen cookies.