2 sticks butter, room temperature
1 c. sugar
1 lg. egg
1 1/2 tsp. almond extract
2 1/2 c. all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
1/2 c. raspberry jam

Preheat oven to 350 degrees. Beat butter and sugar until light and fluffy. Beat in egg and almond extract. Add flour, baking powder and salt; beat until well blended. Spread in an ungreased 11x9x2 baking pan. Smooth surface.

Using a wet finger make diagonal indentations 1 inch apart and fill with jam. Use more if needed. Bake 12 minutes or until edges are golden brown. Cool before cutting. Cut into squares.