3/4 cup (1 1/2 sticks) butter
1 cup sugar
1 egg
1 tsp. vanilla
2 cups all-purpose flour
1 cup finely ground almonds
1/2 cup seedless raspberry jam
3 tbsp. confectioners sugar

Beat butter, sugar, egg and vanilla until light and fluffy. Add flour and almonds, mixing well. Spoon half the mixture into greased 9-inch square pan. Spread evenly. Spread jam over cookie batter. Roll remaining batter on lightly floured board to just 9x9-inch square. Cut in four quarters and, with spatula, place on top of jam.

Bake in 350°F oven for 40 to 45 minutes. Remove to cooling rack and sift confectioners sugar over top. Cool.

Cut into 36 squares.