1 cup butter, softened
2/3 cup sugar
1/2 tsp. almond extract
1 3/4 c. flour (may be more or less depending on where you live--you don't want dough to be crumbly)
1/3 to 1/2 c. raspberry jam (or other favorite flavor)
Glaze:
1 c. powdered sugar
2 to 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 for 1 hour. Roll dough into 1 inch balls. Place 1 inch apart on ungreased cookie sheet. Using the end of a wooden spoon handle, make an indentation in the center of the ball. Fill with jam.
Bake at 350 for 7-10 minutes. Remove to wire racks to cool. Spoon additional jam into cookies if desired. Combine glaze ingredients. Drizzle over cookies.
Nicole Larsen
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