Combine butter, sugar and almond extract in large bowl. Beat at medium speed, scraping bowl often, until creamy.
Reduce speed to low; add flour. Beat, scraping bowl often, until well mixed.
Cover; refrigerate at least 1 hour.
Heat oven to 350 degrees F.
Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets.
Make indentation in center of each cookie with thumb (edges may crack slightly). Fill each indentation with about 1/4 teaspoon jam.
Bake for 12-14 minutes or until edges are lightly browned.
Let stand 1 minute; remove from cookie sheets. Cool completely.
Combine all glaze ingredients in small bowl with wire whisk until smooth. Drizzle over cookies.