Combine butter, sugar and almond extract in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (2-3 minutes). Add flour. Reduce speed to low; beat until well mixed (2-3 minutes). Cover; refrigerate at least 1 hour.

Heat oven to 350°F. Shape dough into 1″ balls. Place 2″ apart on engrossed cookie sheets. Make indentation in center of every cookie with thumb (edges may crack barely). Fill each indentation with about 1/4 teaspoon jam.

Bake for 14-18 minutes or until edges are lightly browned. Let stand 1 minute, remove from cookie sheet. Cool fully.

Meanwhile, stir together last 3 ingredients in small bowl with wire whisk until smooth. Drizzle over cooled cookies.