1/2 c. softened butter
1/4 c. sugar
1 tsp. vanilla
1/8 tsp. salt
1 1/4 c. flour
1/4 c. seedless raspberry jam or strawberry jam
3/4 c. confectioners sugar
1 tsp. almond extract
2-3 tsp. milk

Cream butter, granulated sugar, vanilla, and salt until fluffy. Gradually stir in flour until blended. Knead well for 3 to 5 minutes. Divide dough into thirds. On lightly floured surface, with hands, roll into 9-inch ropes. Place 3 inches apart on greased cookie sheet; with finger make 1/2-inch depression down center of each rope.

Fill depressions with jam. Bake at 350 degrees for 15 minutes. Cool on cookie sheet. Blend confectioners sugar, almond, and milk into glaze. Drizzle on cookies. When icing is set, cut on diagonal into 1-inch cookies.