Cookie:
Combine butter, sugar, and almond extract in large bowl. Beat at medium speed, scraping the bowl often, until creamy. Reduce speed to low and add flour. Beat until well mixed. Cover, refrigerate at least 1 hour. Heat oven to 350º. Shape dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets. Make indentations in center of each cookie with thumb (edges may crack slightly). Fill each indentation with about ¼ teaspoon jam. Bake for 14-18 minutes or until edges are lightly browned. Let stand 1 minute and remove from cookie sheet. Cool completely. Meanwhile, stir together all glaze ingredients in small bowl completely.
Glaze:
Meanwhile, stir together all glaze ingredients in small bowl with whisk until smooth. Add an additional teaspoon of water if desired for drizzling consistency. Drizzle over cooled cookies.
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