1 (20 oz.) pkg. Pillsbury's BEST refrigerated sugar cookies
10 tsp. raspberry preserves

GLAZE:

1/2 c. powdered sugar
3 to 4 tsp. milk
1/4 tsp. almond extract

Heat oven to 350 degrees. Cut dough roll in half lengthwise. Cut each piece in half lengthwise again, forming four 12-inch triangular shaped strips of dough. Place 2 dough strips at a time on an ungreased cookie sheet.

Bake at 350 degrees for 16-21 minutes or until golden brown. Immediately make slight indentation down center of each baked strips with handle of wooden spoon. Let cool until just warm; remove from cookie sheet. Fill each center indentation with 2 1/2 teaspoons raspberry preserves.

In small bowl combine 1/2 cup powdered sugar, 3-4 teaspoons milk and 1/4 teaspoon almond extract; blend until smooth and of desired consistency. Drizzle almond glaze over each strip. Cut diagonally into 1-inch pieces. About 36 cookies.