Raspberry and Almond Shortbread Thumbprints

1 c butter, softened
2/3 c white sugar
1/2 tsp almond extract
2 c flour
1/2 c seedless raspberry jam

For icing:

1/2 c confectioners' sugar
3/4 tsp almond extract
2 or more tsp milk


Directions

1. Preheat oven to 350 degrees F

2. 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 inch balls, and place on ungreased cookie sheets. Make a small hole in the center of each ball, using your finger, and fill the hole with preserves. I use a pastry bag to fill the jam

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

4. In a medium bowl, mix together the confectioners' sugar, 3/4 teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies. Again works best with a pastry bag - Tricia