Ingredients
1 C butter, softened
2/3 C white sugar
1/2 teaspoon almond extract
2 C all-purpose flour
1/2 c seedless raspberry jam
1/2 C confectioners' sugar
3/4 teaspoon almond extract
1 teaspoon milk
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream together butter and white sugar until smooth.
Mix in 1/2 teaspoon almond extract.
Mix in flour until dough comes together.
Roll dough into 1 1/2 inch balls, and place on ungreased cookie sheets.
Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with preserves.
Bake for 14 to 18 minutes in preheated oven, or until lightly browned.
Let cool 1 minute on the cookie sheet.
In a medium bowl, mix together the confectioners' sugar, 3/4 teaspoon almond extract, and milk until smooth.
Drizzle lightly over warm cookies.
Notes
Glaze optional. Instead of making hole and filling with preserves, press flat, add chocolate chips (cinnamon very tasty as well), then pinch closed and roll gently into ball again. If you use too much dough in ball, cookie will expand, otherwise will hold shape quite nicely.
