Beat sugar, butter, and extract until creamy and then add flour and almonds – I actually throw everything in the food processor and pulse until the dough clumps. Chill dough approximately 2 hours. Shape dough into balls (or roll dough into a 1 ¼” diameter log and slice) and flatten them slightly.
Preheat oven to 325°F. Make indentations in the center of each cookie (easily done with the champagne cork!) and fill with jam. Bake 12-18 minutes on a cookie tray until cookies are slightly brown.
1 cup powdered sugar
1 ½ teaspoon almond extract
2 teaspoons water
Mix ingredients together until smooth and put into quart-sized plastic bag which has a tiny hole at one corner. Use this bag to drizzle frosting on room temperature cookies.
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