|Butter/Margarine||1 Cup (16 tbs), softened|
|Sugar||10 Tablespoon (1/2 Cup Plus 2 Tablespoons)|
|All purpose flour/Unbleached flour||2 1⁄2 Cup (40 tbs) (Pillsbury'S Best)|
|Raspberry jam||1⁄3 Cup (5.33 tbs)|
|Powdered sugar||1 Cup (16 tbs)|
|Almond extract||1 Teaspoon|
Preheat oven to 350Â° F (Lightly spoon flour into measuring cup; level off.) In bowl, cream butter and sugar; add flour and mix well.
Divide dough into 6 parts.
On ungreased ax)kie sheets, roll or pat each part into a strip about 1 1/2 inches wide and 12 inches long.
Using knife handle, make slight indentation lengthwise down center of each strip.
Do not make indentation too deep or cookies will break.
Fill indentation with jam.
Bake 10 to 12 minutes until edges are lightly browned.
In small bowl, mix powdered sugar, almond extract and water to make thin glaze.
While still warm, drizzle glaze across strips and cut diagonally into 1 inch slices.