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.
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.
Theresa Smith, Gooseberry Patch All Through the Seasons