Raspberry and Almond Shortbread Thumbprint Cookies

OH MY! Are these little things divine! I made these for a cookie exchange and had to make another batch for the family. They are simply sinful!

Raspberry and Almond Shortbread Thumbprint Cookies

Ingredients:
1 cup butter, softened
2/3 cup white sugar
1/2 teaspoon almond extract
2 cups all-purpose flour
1/2 cup seedless raspberry jam

Glaze:
1/2 cup confectioners' sugar
3/4 teaspoon almond extract
3 1/2 teaspoons milk

Directions
1. Preheat oven to 350 degrees F.
2. In a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 teaspoon almond extract. Mix in flour until dough comes together. Roll dough into 1 1/2 inch balls, and place on un-greased cookie sheets. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with preserves.
3. Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.
4. In a medium bowl, mix together the confectioners' sugar, 3/4 teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies.