1. Cream butter and sugar together until fluffy. 2. Beat in almond extract; gradually add flour until dough forms a ball. 3. Cover and refrigerate for 1 hour or until easy to handle. 4. Preheat oven to 350°F 5. Roll into 1 inch balls; place them 1 inch apart on ungreased baking sheets. 6. Using the end of a wooden spoon handle, make an indentation in the center; fill imprint with jam. 7. Bake for 14-18 minutes or until edges are lightly browned. 8. Remove to wire racks to cool. 9. Spoon additional jam into cookies if desired. 10. GLAZE: Combine all glaze ingredients and drizzle over cookies. ---------------------------------------------------------------------------
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Ingredients
