Ingredients
1 cup butter, softened2/3 cup sugar1/2 teaspoon almond extract2 cups all-purpose flour1/2 cup seedless raspberry jamGLAZE:1/3 cup confectioners’ sugar1/2 teaspoon almond extract1 teaspoon water
Preparation
In a large bowl, cream butter, sugar and extract until light and fluffy, 5-7 minutes. Add flour and mix well. Chill for 1 hour.
Preheat oven to 350°. Roll into 1-in. balls. Place 2 in. apart on greased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each; fill each with 1/4 teaspoon jam. Bake until the edges are lightly browned, 13-16 minutes. Remove to wire racks to cool completely.
For glaze, in a small bowl, combine confectioners’ sugar, extract and water. Drizzle over cookies.
