Raspberry Shortbread Dreams

1 cup butter (NO SUBSTITUTES), softened
2/3 cup granulated sugar
1/2 teaspoon almond extract
2 cups all-purpose flour
1/3 to 1/2 cup seedless raspberry jam

Glaze:
1 cup confectioners' sugar
2 to 3 teaspoons water
1/2 teaspoon almond extract

Cream butter and sugar. Beat in extract. Gradually add flour until dough forms a ball. Cover and refrigerate for 1 hour or until easy to handle.

Roll dough 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 degrees F for 14-18 minutes or until edges are lightly browned. Remove to wire racks to cool. Spoon additional jam into cookies if desired.

Combine glaze ingredients; drizzle over cookies.

Yield: about 3 1/2 dozen.