These cookies are very delicate and have a great almond flavor. You can use any flavor of jam for the middle. My favorite is raspberry, but raspberry jam is hard to find in Japan, so I have used blueberry, mixed berry, and cassis with success.
227g (1 cup) butter
2/3 cup sugar
1/2 tsp almond extract
2 cups flour
1/3 cup jam (raspberry or other – see notes)
1 cup powdered sugar
2-3 tsp water
1-1/2 tsp almond extract
Cream butter and sugar. Add almond extract and mix well. Finally, add flour and mix until combined.
If dough is soft, refrigerate about 1 hour or until firm.
Roll dough into 1″ (2.5cm) balls and use your thumb or the back of a spoon to make a hole in the center of each. Fill the holes with a small amount of jam.
Bake cookies for 14-18 minutes at 180C/350F.
Let cookies cool completely before glazing. Mix the powdered sugar, water, and almond extract and drizzle over cookies. Let sit for 30 minutes or so until the glaze sets.