|Butter||1 Cup (16 tbs), softened|
|Granulated sugar||1 1⁄2 Cup (24 tbs)|
|All purpose flour||2 3⁄4 Cup (44 tbs)|
|Raspberry jam||1⁄2 Cup (8 tbs)|
|Powdered sugar||3⁄4 Cup (12 tbs)|
|Almond extract||1⁄4 Teaspoon|
|Hot water||2 1⁄2 Teaspoon|
|Almonds||1⁄2 Cup (8 tbs), sliced|
Cream butter and sugar until fluffy.
Sift flour before measuring, then blend into creamed mixture.
Work dough gently together with fingertips.
Divide into 5 parts.
On cookie sheet, roll each part into a log the length of the cookie sheet, about 15-17 inches long and 1/2 inch in diameter.
Space 5 logs apart evenly on cookie sheet.
With bottom side of finger, press a groove down the center of each log.
Bake grooved logs in 375° oven for 10 minutes.
Remove from oven and fill groves with raspberry jam.
Return to oven and bake 10 more minutes or until lightly golden.
Watch carefully! Frosting: Make frosting with powdered sugar, almond extract and hot water.
Mix with fork.
Frosting should flow easily.
While cookie is still warm, drizzle frosting with tines of fork the length of raspberry jam.
While frosting is still wet, sprinkle with toasted sliced almonds and press lightly into frosting.
Cut cookies with a sharp knife while still warm into 1-inch bars.