1 cup butter, softened
2/3 cup sugar
1/2 teaspoon almond flavoring
2 cups all-purpose flour
1/2 cup seedless raspberry jam in a squeezable container
1 cup powdered sugar
2 to 3 teaspoons water
1 1/2 teaspoons almond extract
Combine softened butter, sugar and 1/2 teaspoon almond flavoring in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour; beat at low speed, scraping bowl often, until well mixed. Cover; refrigerate at least 1 hour or until firm.
Heat oven to 350°F.
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 14-18 minutes or until edges are lightly browned. Let stand 1 minute on cookie sheets; remove to cooling rack. Cool completely.
Combine all glaze ingredients in bowl with whisk until smooth. Drizzle over cookies.
- Really outstanding cookie
- The squeezable jam isn't essential, but really does make everything easier.