My mom found this recipe in a magazine years ago, but the recipe is handwritten, so sadly, I'm not able to give credit!
3/4 cup soft butter [recipe calls for margarine, but I use butter!]
3 oz cream cheese softened, at room temperature
3/4 cup sugar
1 tablespoon almond or lemon flavor
2 cups flour
1/4 teaspoon salt
crushed walnuts [optional]
Cream together butter, cream cheese and sugar.
Add almond flavor.
Mix together flour and salt. Slowly add to butter mixture until it comes together or, if using a stand mixer, forms a ball.
Refrigerate dough for 30 minutes.
Preheat oven to 350.
Remove dough from refrigerator. On parchmented cookie sheets, roll dough into balls the size of ping pong balls. Press thumb or forefinger into dough ball slightly to make a pocket for raspberry jam.
Spoon enough raspberry jam into each pocket to fill.
Bake thumbprints 10-15 minutes.
Remove from oven. Allow to cool 5 minutes.
While cookies are cooling, mix confectioners sugar with enough water to be viscous, but still drizzle-able. Drizzle icing over cookies. Top with crushed walnuts if desired.