1 cup butter, softened
½ cup granulated sugar
1 large egg
2 T milk
2 t vanilla
¼ t almond extract
2 2/3 cups all purpose flour
6 T seedless raspberry jam
Beat butter and sugar in large bowl with electric mixer at medium speed until light and fluffy, scraping down side of bowl once. Beat in egg, milk, vanilla and almond extract until well blended, scraping down side of bowl once.
Gradually add 1½ cups flour. Beat at low speed until well blended, scraping down side of bowl occasionally. Stir in enough remaining flour with spoon to form stiff dough. Form dough into a disc; wrap in plastic wrap and refrigerate until firm, at least 30 minutes or overnight.
Preheat oven to 375°F. Cut dough into 6 equal pieces. Rewrap 3 dough piece and return to refrigerator. With floured hands, shape each piece of dough into 12" long, ¾" thick rope.
Place ropes 2" inches apart on ungreased cookie sheets. Make a lengthwise ¼" deep groove down center of each rope with handle of wooden sppon or finger. (Ropes will flatten to ½" thick strips)
Bake 12 minutes. Take strips out of oven; spoon 1 T jam along each groove. Return to oven; bake 5 to 7 minutes longer or until strips are light golden brown. Cool strips 13 minutes on cookie sheet.
Prepare Glaze Drizzle strips with glaze; let stand 5 minutes to dry. Transfer strips to cutting board. Cut cookie strips at 45° angle into 1" slices. Remove cookies with spatula to wire racks; cool completely. Repeat with remaining dough.
Store tightly covered between sheets of waxed paper at room temperature.
Makes about 5½ dozen cookies
½ cup powdered sugar
1 T milk
1 t vanilla
Place all ingredients in small bowl; stir with spoon until smooth.
Makes scant ¼ cup glaze