1 c. butter
1 c. sugar
1 egg
1/2 tsp. almond extract
2 1/2 c. flour
1/2 tsp. baking powder
1/3 c. raspberry jam

Preheat oven to 350 degrees. Beat butter, add sugar with electric mixer until light and fluffy. Beat in egg and almond extract. Add flour and baking powder, mix well. Spread into ungreased 13 x 9 inch baking pan until smooth. Using wet finger, make eight deep indentations diagonally; fill indentations with jam. Bake 20 to 25 minutes until edges are golden. Cool, cut into 48 squares.