Beat sugar, butter, and extract until creamy and then add flour and almonds – I actually throw everything in the Cuisinart and pulse until the dough clumps. Chill dough approx. 2 hours. Shape dough into balls (or roll dough into a 1 ¼” diameter log and slice) and flatten slightly. Make indentations in the center of each cookie (easily done with the champagne cork attached) and fill with jam. Bake 12-18 minutes on a cookie tray until cookies are slightly brown.

Frosting: 1 cup powdered sugar, 1 ½ tsp. almond extract, and 2 tsp water. Mix thoroughly and put into quart-sized plastic bag, cutting a tiny hole in tip. Use this bag to drizzle frosting on room temperature cookies.

Mini-Tarts: If you make these cookies on the large side, the filling will be slightly sticky and is the perfect vehicle for a tart – just add a few fresh berries on top.