Berry Shortbread Dreams

1 cup butter (no substitutes), softened
2/3 cup 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

In a mixing bowl, 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 into 1-in. balls. Place 1 in. 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� 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.