Raspberry Shortbread Thumbprints for One

• 1 tablespoon and 1 teaspoon butter, softened
•  2-3/4 teaspoons white sugar
• 1/8 teaspoon almond extract
• 2 tablespoons and 2 teaspoons all-purpose flour
• 2 teaspoons seedless raspberry jam
•   2 teaspoons confectioners’ sugar
•  1/8 teaspoon almond extract
•   1/8 teaspoon milk 
• Preheat oven to 350 degrees F.

1. Cream together butter and white sugar until smooth. Mix in 1/8 teaspoon of the almond extract. Mix in flour until dough comes together. Roll dough into three balls, and place on an ungreased cookie sheet. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with preserves.
2. Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.
3. In a small bowl, mix together the confectioners’ sugar, 1/8 teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies.