Raspberry Shortbread Cookies

1 cup butter (room temperature)
1/2 teaspoon almond extract (for the cookie dough)
2/3 cup granulated sugar
2 cups all purpose flour
1 cup powdered sugar (for the icing)
1 jar of raspberry seedless jam
3-4 teaspoons of water (for the icing)
1 1/2 teaspoons almond extract (for the icing)
In a medium or large bowl mix the softened butter until creamy. Add the granulated sugar, and the 1/2 tsp. almond extract. Mix them together. Now start to add a little of flour to it. Then mix it. Continue to keep adding a little flour at a time until you can’t use the hand mixer anymore. Then start to use your hands to knead it. Then cover it with cling wrap and place it in the refrigerator for 1 hour. While your waiting for it to chill, start your icing.
In a small bowl add the powdered sugar, 1 1/2 tsp almond extract and 3-4 teaspoons of water and mix until smooth. If it’s still not smooth you can add more water little by little until it is a thick liquid. Then set aside. Once the dough is chilled, roll it into 1 inch balls and place on an non greased cookie sheet. Then use your finger to press an indent in the center of the dough. Now take 1/2 teaspoon of raspberry jam and place in the center of each cookie. Place them into the oven for 10 minutes or until the edges are a lightly browned. Set oven at 350 degrees. Once done, let them cool for 1 minute and then take a spoon or spatula and drizzle the icing over the cookies. Then place them on a wire rack to further cool and then enjoy!