Heat oven to 350 degrees. In large mixing bowl combine sugar, butter and almond extract. Beat at medium speed until creamy. Reduce speed to low and add flour. Beat until well mixed.
Shape dough into 1 inch balls. Place 2 inches apart on cookie sheets. With thumb, make indentation in center of each cooking (edges may crack slightly). Fill each indentation with about 1/8 tsp jam.
Bake for 14 to 18 minutes or until edges are lightly browned. Let stand 1 minute, remove from cookie sheet. Cool 10 minutes.
Glaze - Meanwhile in a small bowl stir together powdered sugar, 1 1/2 tsp almond extract and enough water to make a thin glaze. Drizzle over cookies (I take a ziploc bag and fill with the glaze and snip a small bit off the corner). I make a criss cross pattern on top of the cookie.
Cool completely. Makes 3 1/2 dozen cookies.