Directions

1. Preheat oven to 350 degrees F (175 degrees C)
2. In a mixer, cream together butter and white sugar until smooth. Mix in 1/2 teaspoon almond extract. Mix in flour until dough comes together. It should be pretty crumbly and you should have squeeze the dough pretty hard to shape it into the shape of a cookie!
3. Roll dough into 2 inch balls, and place on ungreased cookie sheets.
4. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with raspberry jam. You may need to use your other hand to help shape the dough as you press the small hole so the dough stays together more.
5. Bake for 14 to 18 minutes in preheated oven, or until very, very lightly browned. I like mine less cooked so they are softer. Let cool 1 minute on the cookie sheet then let cool on cooling racks.
6. In a medium bowl, whisk together the confectioner's sugar, 3/4 teaspoon almond extract, and milk until smooth. Add more to get the consistency that you want. Add it to a plastic sandwich bag and cut a very small bit off of the corner. Drizzle lightly over warm cookies.
7. Enjoy!!