1 cup butter, softened
2/3 cup white sugar
1/2 tsp. almond extract
2 cups all-purpose flour
1/2 cup seedless raspberry jam
1/2 cup confectioners' sguar
3/4 tsp. almond extract
1 tsp. milk
Preheat oven to 350° F (175° C). In a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 tsp. 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 tsp. almond extract, and milk until smooth. Drizzle lightly over warm cookies.
Prep 30 minutes - Cook 18 minutes, Source Allrecipes.com
Yield: Makes 36
Submitted by Mary Sundblad
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