1 c butter, softened
2/3 c sugar
1/2 tsp almond extract
2 c flour seedless raspberry jam
Glaze:
1/2 c powdered sugar
3/4 tsp almond extract
3 tsp milk
Mix together butter, sugar and almond extract, add flour. Roll into 1 inch balls and place on an ungreased cookie sheet. Press thumb in center of each ball to make a small hole. Fill the hole with jam. Bake at 350 degrees for 18-22 minutes until edges are slightly brown. Let cool for 3 minutes before putting on cold cookie sheet. Combine glaze ingredients, and drizzle over warm cookies. Makes about 18 cookies, but recipe can be doubled easily.
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