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Raspberry Almond Shortbread Cookies

2/3 Cup Sugar
1 Cup (2 Sticks) Butter, at room temp
1/2 teas. Watkins Almond Extract
2 Cups All-Purpose Flour
1/2 Cup Raspberry Jam

Glaze:
1 Cup Confectioner's Sugar
1 1/2 teas. Watkins Almond Extract
2-3 teas. Water

Make Cookies:
Beat sugar, butter and extract in large bowl until light and creamy, about 3 minutes. On low speed, gradually beat in flour until dough forms. Cover, chill at least 1 hour. Heat oven to 350. Shape dough into 1" balls. Place 2 inches apart on ungreased baking sheets. With thumb, make indentations in center of each. Fill each indentation with 1/4 teaspoon jam. Bake in 350 oven for 14-18 minutes until lightly browned. Cool on rack.

Glaze:
Whisk together sugar, almond extract and water in small bowl until smooth and good drizzling consistency. Drizzle over cookies. Makes about 3 dozen cookies.

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