Combine sugar, butter, and almond extract then beat at medium speed till creamy. Add flour and beat well. Cover and chill for 1 hour. Shape into 1 inch balls and press thumb into middle of the cookie. Using a 1/4 tsp, spoon the raspberry jam into the center of the raw cookie. Bake at 350 degrees for 14-18 minutes. Cool completely.
Mix all ingredients together and drizzle over top of cooled cookies.
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