1 C butter
2/3 C granulated sugar
1/2 tsp almond extract
2 C unbleached all purpose flour
1/2 C raspberry jam
1 C powdered sugar
2 tsp water
2 tsp almond extract
Combine room temperature butter, sugar and 1/2 teaspoon almond extract in large bowl. Mix until creamy. Add flour. Mix until well combined. Cover or wrap and refrigerate at least 1 hour.
Preheat oven to 350 degrees. 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 on cookie sheets; remove to wire cooling rack. Cool completely.
Combine all glaze ingredients in small bowl with wire whisk until smooth. Drizzle over cookies.
Preheat oven to 350 degrees. 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 on cookie sheets; remove to wire cooling rack. Cool completely.
Combine all glaze ingredients in small bowl with wire whisk until smooth. Drizzle over cookies.
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