In the bowl of an electric mixer fitted with the paddle attachment cream the butter and sugar until well combined.
Add the 1 tsp almond extract and combine, scraping down the sides until creamy.
Add the flower and mix at low speed until fully incorporated.
Cover with plastic wrap and refrigerate for at least 2 hours.
Preheat oven to 350.
Roll the dough into 1-inch balls and place 2 inches apart on a baking sheet with a silicon mat.
Make an indent with your thumb or the back of a 1 tsp measuring spoon.
Fill each indent with jam.
Bake 14-18 minutes.
Combine all the glaze ingredients in a bowl and whisk until smooth.
Drizzle over the cookies.