Using an electric mixer beat butter medium speed for about 30 seconds. Add
Add ⅔ cup granulated sugar and ½ teaspoon almond extract. Beat until well combined.
Beat in as much flour as you can with electric mixer and then using a spatula stir in any remaining flour.
Cover and chill for 1 hour or until dough is easy to handle.
Preheat oven to 350°F
Shape dough into 1-inch balls and place balls 2 inches apart onto foil lined cookie sheets.
Using your thumb, press an indentation into the center of each ball.
Spoon about ½-1 teaspoon of the jam filling each indentation and then sprinkle with sugar
Bake about 10-16 minutes or until edges are light gold.
Cool on cookie sheets
While your cookies are cooling make your icing. In a medium bowl combine powdered sugar, cinnamon, vanilla, and 1 teaspoon water. Add enough of the remaining water to make a drizzling consistency.
Drizzle cookies with icing and allow to set up for about 30 minutes.
Store in an airtight container.
