These cookies are light and buttery. I especially enjoy them during the holidays because of the different flavor the raspberry jam gives them. Best of all, they are quick and easy to make.
Gooseberry Patch SEPTEMBER 2009
Preheat oven to 350°. Beat butter and sugar with an electric mixer until light and fluffy. Beat in egg and almond extract. Add flour, baking powder and salt; beat until blended. Spread in an ungreased 9" x 9" pan; smooth the surface. Spread jam on surface. Sprinkle almonds over jam. Bake 20 minutes or just until edges are golden. Cool, then cut into 1 ½-inch squares.
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