1 c. butter, softened
1/2 c. plus 2 tbsp. sugar
1/3 c. raspberry jam
1 tsp. almond extract
2 to 2 1/2 c. flour
1 c. powdered sugar
2 to 3 tsp. water

Preheat oven to 350 degrees. Blend butter and sugar; add flour and mix well. Divide dough into 6 equal parts.

On ungreased cookie sheet, roll or pat each part into a strip about 1 1/2 inches wide and 12 inches long. using a knife handle or your finger, press a slightly indentation lengthwise down the center of each strip. Fill indentation with jam. Bake 10-12 minutes or until edges are lightly browned.

In small bowl, mix powdered sugar, almond extract and water to make a thin glaze. While still warm, drizzle glaze across strips and cut diagonally into 1-inch slices.