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

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 slight indentation lengthwise down center of each strip. (Don't make indentation too deep or cookies will break.) Fill indentation with jam.

Bake at 350 degrees for 10 to 12 minutes or until edges are slightly browned. In small bowl, mix powdered sugar, almond extract and water to make thin glaze. While still warm, drizzle glaze across strips and cut into 1-inch slices. 60 cookies.