BAR:

1 c. soft butter
1/2 c. sugar
2 3/4 c. flour
10 oz. jar seedless raspberry jam

ICING:

1 1/2 c. powdered sugar
6 tsp. water
3 tsp. almond extract

Cream sugar and butter and add flour until it gets to pastry consistency. Pat into 15 1/2 x 10 inch jelly roll pan. Heat jam slightly and spread gently on top of crust. Bake for 20 to 25 minutes at 300 degrees. Cool and frost with icing.