Instructions

1. Use the paddle attachment on a stand mixer and beat the butter for 30 seconds on a low speed. Slowly add in the sugar and blend together for 2 minutes.
2. Add the egg white and almond extract, increase to medium speed and mix until combined.
3. Add in the flour and cornstarch. Mix until a ball of dough forms, about 1 minute. Wrap the ball of dough in plastic wrap and refrigerate for at least one hour and up to overnight.
4. Preheat the oven to 350℉.
5. Roll out the dough to ¼ inch thickness and cut with a 3 inch, egg shaped cookie cutter or round cookie cutter. Make an indentation in the center of the cookie using your thumb, about 1 inch long. Press about half the way into the cookie. If you break through to the bottom, take a little piece of dough to push into the dough, patching the break. Fill the thumbprint with jam.
6. Place on a baking sheet lined with a silpat or parchment paper, spaced 1 inch apart. Bake for 15 minutes and move to a wire rack to cool.
7. To make the glaze: Whisk the powdered sugar, almond extract and water together in a small bowl. If
   the glaze isn’t thick enough, add 1 tbsp of water at a time until it reaches the desired thickness. Drizzle over cookies using a whisk or spoon; or use a piping bag with a small tip.
8. Allow to set and store in covered container at room temperture (Or in the refrigerator).