RASPBERRY THUMBPRINT COOKIES

In a large bowl, combine sugar, butter, and almond extract and beat until creamy with an electric mixer, about 2 minutes.  Reduce speed to low and add flour until well combined.  Cover and chill dough for at least one hour.

Preheat oven to 350 degrees.

Shape the dough into 1” balls and place 2” apart on ungreased cookie sheets.  Note you will need to warm the dough with your hands to form into smooth soft balls.

With your thumb, press each ball to make an indent.  Fill each indent with raspberry jam.  Refrigerate for 15 minutes.

Bake for 15-17 minutes or until edges are lightly browned.  Remove to cooling rack and cool completely before glazing.

Mix glaze ingredients in a small bowl with a wire whisk, adding water until smooth and syrupy in texture.  Drizzle in crisscross pattern over the cooled cookies.

Makes approximately 3 dozen cookies.