• 1/2 cup butter
• 2-3/4 cups flour
• 1 cup sugar
• 1 egg
• 1 T. milk
• 1/2 tsp. baking powder
• 1/4 tsp. almond extract
• 1/2 cup seedless red rasapberry jam
• 1-1/2 tsp. cornstarch
• 1/2 cup toasted almonds - ground

Preparation -
In a large mixing bowl, beat the butter on medium-high speed for about 30 seconds. Beat in 1 cup flour. Add the sugar, egg, milk, baking powder and almond extract and beat well. Add the remaining flour and mix until well blended. Wrap the dough in waxed paper or plastic wrap and chill for at least 1-1/2 hours.

To make the filling - combine the jam and cornstarch in a small saucepan. Cook, stirring constantly until thickened and bubbly. Cook for one additional minute. Stir in the ground almonds. Remove from heat; cover and set aside to cool.

Divide the dough in half. Roll each half between waxed paper or parchment paper to an 8" x 12" rectangle. Remove the paper and spread each half with raspberry filling. Starting at the short end, roll up each half, jelly roll style. Moisten the edges and pinch together to seal. Wrap each roll in waxed paper and chill for at least 5 hours. Line cookie sheets with aluminum foil, shiny side up. Slice the dough into 1/4" thick slices. Place the slices on the foil-lined cookie sheets, 2" apart. Bake in a preheated oven at 375º for 9 to 11 minutes or until the edges of the cookies are very lightly browned. Cool the baked cookies on wire racks.