Almond Cookies

from the kitchen of Debbie

1 C butter, softened
2/3 C sugar
1/2 tsp almond extract
2 C flour
1/3 to 1/2 C seedless raspberry jam

GLAZE:

1 C confectioners sugar
2-3 tsp water
1/2 tsp almond extract

Cream butter and sugar. Beat in extract, gradually add flour until dough forms a ball. Cover and refrigerate one hour or until easy to handle. Roll into 1" balls. Place one inch apart on ungreased baking sheets. Using end of a wooden spoon handle, make indentation in center. Fill with jam. Bake 350 for 14-18 minutes or until edges lightly browned. Remove to wire racks. Drizzle glaze over.