Easy Raspberry Shortbread Cookies

• 1 c. butter, softened
• ⅔ c. sugar
• ½ tsp. almond extract
• 2 c. all purpose flour
• ⅓ c. seedless raspberry jam

Glaze:

• 1 c. confectioners sugar
• 2 tsp. water
• ½ tsp. almond extract

In a mixing bowl, cream together butter and sugar. Beat in extract; gradually add flour until dough forms a ball. Cover and refrigerate for 1 hour until easy to handle. Roll into 1-inch balls. Place 1 inch apart on ungreased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center. Fill with jam.

Bake at 350° for 14-18 minutes or until edges are lightly browned. Remove to wire racks to cool. Spoon additional jam into cookies if desired. In a small saucepan over medium heat, combine glaze ingredients; drizzle over cookies.