Recipe from Loni Winn
2 cups butter
2 cups sugar
2 eggs
1 tsp. almond extract
5 cups flour
1 tsp. baking powder
1/2 tsp. salt
raspberry jam
Cream butter and sugar together until light an fluffy. Beat in eggs and almond flavoring. Add dry ingredients and beat well. Push into a un-greased 9x13 pan (these will be really thick..I like using a cookie sheet). Using wet finger make diagonal indentations. Fill with jam using small spoon. Bake at 350 for 12-15 minutes or until golden. Do not over bake. Cool before cutting. (I also like to drizzle a little frosting over the finished cookies before cutting...it just looks cute).
