Raspberry Almond Shortcake Cookies

1 c. butter
3/4 c. sugar
1/2 t. almond extract
2 c. flour

Mix.  Shape into balls, roll in sugar.  Make indent with thumb or 1/4 t.  Fill hole with 1/4 t. red raspberry jam. Bake at 350 degrees for 12 minutes.

Make a glaze:
1 c. powdered sugar
1 1/2 t. almond extract
2-3 t. milk, to make a drizzle consistency

Drizzle over cookies.