RASPBERRY ALMOND THUMBPRINT COOKIES

2/3 cup sugar
1 cup butter, softened
1/2 tsp. almond extract
2 cups flour
1/2 cup raspberry jam
1 cup powdered sugar
1 1/2 tsp. almond extract
2 tsp. water

Heat oven to 350 deg. In large mixer bowl combine sugar, butter and almond extract. Beat at medium speed, until creamy. Reduce speed to slow; add flour. Beat until well mixed. Shape dough into 1-inch balls. Place 2" apart on cookie sheets. With thumb, make indentation in center of each cookies (edges may crack slightly). Fill each indentation with about 1/4 tsp. jam. Bake for 14-18 min. or until edges are lightly browned. Let stand 1 minute; remove from cookies sheet. Cool 10 min.

Meanwhile, in small bowl stir together powdered sugar, 1 1/2 tsp. almond extract and enough water to make a thin glaze. Drizzle over cookies. Cool completely. Makes 3 1/2 doz.