Raspberry Almond Thumbprint Cookies

1 cup butter, softened
2/3 cup white sugar
1/2 teaspoon almond extract
2 cups all-purpose flour
1/2 cup seedless raspberry jam

3/4 cup confectioners’ sugar
3/4 teaspoon almond extract
1 Tablespoon milk

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 (I used a 1/2 teaspoon measure, round side down), and fill the hole with preserves (I used 1/4 teaspoon to scoop).

Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.

In a small bowl, mix together the confectioners’ sugar, 3/4 teaspoon almond extract, and milk until smooth (adjust milk amount if needed to get proper consistency). Drizzle lightly over warm cookies.

(Recipe from AllRecipes.com with a few adjustments)