Preheat oven to 350ºF.

Cream together the sugar and the butter.

Add the almond extract and mix.

Add the flour, 1/2 cup at a time, completely mixing in between additions.

Roll the dough into 3/4-inch balls and place two, side by side, on a cookie sheet.

Press your thumbs into the balls and taper them down and into one another, to create a heart shape. Further mold into a heart if you need to help it along.

Spoon 1 to 1&1/2 tsp. of the raspberry preserves into the thumb imprints.

Bake for 8-10 minutes and place on a cookie sheet. {All ovens are different, so cooking times may vary.}