Raspberry Almond Shortbread Thumbprints

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   Preheat oven to 350u00b0. In a large mixer bowl, combine sugar, butter and almond extract. Beat at medium speed until creamy (2 to 3 minutes). Cover and chill dough at least 1 hour. Shape dough into 1-inch balls. Place 2 inches apart on cookie sheets. With thumb, make indentation in center of each ball (edges may crack slightly). Fill each indentation with about 1/4 teaspoon jam. Bake for 14 to 18 minutes or until edges are very lightly browned. Let stand 1 minute; remove from cookie sheet. Cool completely. Drizzle cookies with glaze.

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