Cream together:
¾ cup softened butter
½ cup white sugar
2 egg yolks
1 tsp vanilla
Gradually add 1 ¾ - 2 cups flour until you get a soft dough. Roll into 1" balls. (If dough is too sticky, refrigerate 20 minutes) Using your finger, or similar shaped utensil (wooden spoon handle?) form "thumbprints" in each cookie. Bake at 350 for 10-12 minutes. (The bottoms of the cookies will only be starting to brown.) While cookies are still warm, re-indent each thumbprint. Cool and fill with raspberry jam. Drizzle the following glaze over cookies:
2 tsp soft butter
1/2 tsp almond extract (or vanilla)
1-2 Tbsp milk
enough icing sugar to make a thin icing
If you really only make the balls 1", you will get about 5 dozen. I think half a recipe of glaze is plenty for the cookies, and half the amount almond extract that the recipe asks for is enough, in my opinion.
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