Berry Shortbread Dreams

Berry Shortbread Dreams

1 cup butter, softened
2/3 cup sugar
1/2 tsp almond extract
2 cups flour
1/3 to 1/2 cup seedless raspberry jam

For The Glaze:
1 cup confectioners' sugar
1/2 tsp almond extract
2 to 3 tsp water

In a large bowl, cream the butter and the sugar until light and fluffy. Beat in the extract. Gradually add to the flour until the dough forms a ball. Cover and refrigerate for 1 hour or until the dough is 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 indention in the center. Fill with the jam. Bake at 350 F for 14-18 minutes or until the edges are lightly browned. Remove to wire racks to cool. Spoon additional jam into the cookies if desired. Combine the confectioners' sugar, extract, and enough water to achieve a drizzling consistency. Drizzle over the cookies. Makes about 3 1/2 dozen