1 c. butter or margarine, softened

2/3 c. sugar

1/2 t. almond extract

2 c. all- purpose flour

1/2 c. raspberry jam

Glaze:

1 c. powdered sugar

2-3 t. water

1 1/2 t. almond extract

Combine butter, sugar and almond extract in a large bowl. Beat until creamy. Add flour and beat until well mixed. Cover and refrigerate at 1 hour. Heat oven to 350 degrees. Shape dough into 1″ balls. Place 2″ apart on ungreased cookie sheet. Make indentation in center of each with thumb (edges may crack alittle). Fill each indentation with 1/4 t. jam. Make sure the indentation is deep enough to hold the jam. Otherwise it may run out during baking. Bake 14-18 mins or until edges are lightly browned. Let stand 1 minute. Place on wire rack to cool completely. After they are completely cooled, in a small bowl, stir together all the glaze ingredients. A wire shisk works good for this. Drizzle over cookies.  Makes about 3 1/2 dozen cookies.

This recipe was from Beverly in 2008.

Hint: I use a Silpat non-stick baking mat on the cookie sheet. Cookies don’t stick or burn. It works great.