1 c. butter, softened
1/2 c. plus 2 tbsp. sugar
2 to 2 1/2 c. all-purpose, unbleached or self-rising flour
1/3 c. raspberry jam
1 tsp. almond extract
2 to 3 tsp. water
1 c. powdered sugar

Heat oven to 350 degrees. In large bowl, blend butter and sugar; add flour and mix well. Divide dough into 6 parts.

On ungreased cookie sheet, roll or pat each part into a strip about 1 1/2 inches wide and 12 inches long. Using knife handle, make a slight indentation lengthwise down center of each strip. Fill indentation with jam. Bake at 350 degrees for 10 to 12 minutes or until edges are lightly browned.

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