Preheat oven at 350°F. In large mixer bowl combine sugar, butter and 1/2 tsp. almond extract. Beat at medium speed, until creamy. Reduce speed to low; add flour. Beat until well mixed.
Shape dough into 1-inch balls. Place 2-inches apart on cookie sheets. With thumb, make indentation in center of each cookie. Fill each indentation with about 1/4 teaspoon jam.
Bake for 14 to 18 minutes or until edges are browned. Let stand 1 minute; remove from cookie sheet. Cool about 10 minutes.
While cookies are cooling; in a small bowl stir together powdered sugar, 1 1/2 teaspoons almond extract and enough water to make a thin glaze. Drizzle over cookies. Cool completely.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.