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In a large bowl, cream the butter, sugar and almond extract until the dough is light and fluffy, about 5 to 7 minutes. Add the flour and mix well, then put the dough in the refrigerator and let it chill for 1 hour.
Preheat the oven to 350°F. Roll the cookie dough into 1-inch balls and place them 2 inches apart on greased baking sheets. Using the end of a wooden spoon handle (or your thumb), make an indentation in the center of each cookie without pressing all the way through. Fill the indentation on every cookie with ¼ teaspoon jam. Bake the cookies until the edges are lightly browned, or 13 to 16 minutes. Set the baking sheets on wire racks to cool completely.
In a small bowl, combine the confectioners' sugar, almond extract and water. Drizzle this glaze over the cooled cookies.