Blueberry Almond Thumbprint Cookies - Can be made Vegan

I adore the combination of almond and blueberry.  These cookies are a classic with the twist of almond flavoring in the frosting.  They're so good and easy. Vegans can enjoy these cookies too!  
To make these cookies you will need:
1 cup room temperature butter (vegan - Earth Balance)

2/3 cup granulated sugar

1/2 teaspoon pure almond extract

2 cups flour

Polaner Blueberry All-Fruit

1 cup powdered sugar

2-3 tsp. milk (vegan - almond milk)

1 1/2 tsp. almond extract

1. In a bowl with your hand mixer, cream together the butter, granulated sugar and almond extract on medium-high speed for 5 minutes, until the mixture is light and fluffy.
2. Reduce the mixer speed to slow and add in the flour, a half cup at a time, mixing until the dough is well combined.
3. Chill the cookie dough in refrigerator for overnight. You cannot skip this step!
4. When the dough is cold, scoop out 1 teaspoon and roll it into a ball. Do this until you run out of dough.
5. Now let the cookie dough balls come to room temperature.
6. Preheat your oven to 350 degrees. 
7. Place the cookie dough balls on a parchment lined cookie sheet making sure to leave 1 inch between each dough ball.
8. Make an indentation in the center of each dough ball with the top of an extract lid, if the edges crack just re-roll the dough ball and the warmth of your hands should stop the cracking.
9. Fill each indentation with about 1/4 teaspoon jelly/jam.
10. Bake 14-18 minutes or until the edges of the cookies are lightly browned.
11. Remove the cookies from the oven and refill the indentations with more jelly if you need to.
12. Slide the cookies onto a cooling rack and let them come to room temperature.
13. While the cookies are cooling, in a small mixing bowl combine the powdered sugar and almond extract. Slowly add in the milk and whisk the glaze until you obtain a smooth consistency.
14. Drizzle the glaze over the cookies, let the glaze dry, and store your cookies in a air tight container.
15. The cookies can store for 3-5 days or you could freeze them if you want to make them ahead of when you'll need them.