In a medium bowl, beat butter for about 30 seconds, scrape down sides. Add the sugar and the almond extract, beat for about 30 seconds or just until combined. On low speed, beat in the flour a little at a time, scraping the sides as necessary until dough is formed. Using a spatula or a wooden spoon stir in any remaining flour that may be in the bottom of the mixing bowl. You do NOT want to overwork the dough or let it get too warm. Try to refrain from being fussy over it.

Working very quickly, roll dough into 1-inch balls and place on a cookie sheet lined with parchment. (I used a # 60 cookie scoop, leveled.) Using your finger tip or knuckle press an indentation into the center of each ball. Place the indented cookies in the refrigerator for at least one hour before baking. If you don't have space for a cookie sheet in the fridge, you can place the cookies on paper plates. If you are keeping in the fridge for longer than 1 hour, be sure to cover with plastic wrap

Preheat the oven to 350 degrees. Remove enough cookies for one cookie sheet (prepared with parchment); space them 2 inches apart. Spoon about ¼ teaspoon of the jam into each indentation (or until hole is filled). Sprinkle the tops with a little sugar. Bake for 11-13 minutes or until the edges are very light brown. Allow to cool on the cookie sheet for 5 minutes. Transfer to a wire rack to finish cooling. Allow to cool completely before adding the glaze.

In a medium bowl combine the powdered sugar, almond extract and 1 teaspoon of the water. Add enough of the remaining water to make a drizzling consistency. Drizzle cookies with icing. Let the glaze setup before disturbing them.