For 3 dozen cookies
1 cup unsalted butter, at room temperature
2/3 cup sugar
1/2 tsp. almond extract
2 cups all-purpose flour
1/2 cup raspberry preserves, at room temperature
Pre-heat oven to 350˚F.
Combine butter, sugar and 1/2 teaspoon almond extract in large bowl.
Using medium speed, beat until creamy.
With a flexible spatula, scrape the bowl so that all is incorporated.
Add flour and beat using low speed.
Again, scrape the bowl so that all is well incorporated.
Cover; refrigerate at least 2 hours.
Shape dough into 1-inch balls.
Place 2 inches apart on ungreased cookie sheets.
Using your thumb, make indentation in center of each cookie (not to worry if edges crack slightly).
Fill each indentation with about 1/4 teaspoon jam.
Bake for 14 to 18 minutes or until edges are lightly browned.
After a few minutes, place the cookies on a wire cooling rack. Cool completely.