1 c. butter (can use part butter)
1/2 c. plus 2 tbsp. sugar
2 1/2 c. flour

Cream butter and sugar; add flour. Divide dough into 4 parts. Form each part into a long rectangle 2 1/2 - 3 inches wide and 1/2 - 3/4 inch thick. Carefully lay strips out on cookie sheet. Make indentation down center of each strip with a small knife. Fill indentation with raspberry jam. Bake at 350 degrees for 20-25 minutes. Watch closely to prevent overbaking.

FROSTING:

1 c. powdered sugar
2 tsp. almond extract

Add enough water to make fairly thin. After removing from oven, drizzle icing over strips. Cut carefully into thin bars (1/2 - 3/4 inch wide) and gently remove from cookie sheet with spatula onto cooling rack. Handle carefully while they're hot, they break easily.