This is Sonya's request for the cookie platter.
Makes 3 1/2 dozen cookies
1 cup butter, softened
2/3 cup granulated sugar
1/2 teaspoon almond extract
2 cups all-purpose flour
1/2 cup raspberry jam*
1 cup powdered sugar
2 to 3 teaspoons water
1 1/2 teaspoons almond extract
To make the cookies:
Combine butter, sugar and almond extract in large mixer bowl.
Beat at medium speed, scraping bowl often, until creamy (2 to 3 minutes).
Reduce speed to low; add flour.
Beat, scraping bowl often, until well mixed (2 to 3 minutes).
Cover; refrigerate at least 1 hour.
Heat oven to 350°F.
Shape dough into 1-inch balls.
Place 2 inches apart onto ungreased cookie sheets.
Make indentation in center of each cookie with thumb (edges may crack slightly).
Fill each indentation with about 1/4 teaspoon jam.
Bake for 14 to 18 minutes or until edges are lightly browned.
Let stand 1 minute; remove from cookie sheet.
To make glaze:
Stir together all glaze ingredients in small bowl with wire whisk until smooth.
Drizzle over cookies.
Source: Land '0' Lakes; posted by LuAnn for KRT.