My mom used to make these cookies for us when I was young. I have continued them in my house because they are tasty and something a little different.
1 cup butter
1/2 cup sugar
1 tsp. almond extract
2 1/2 cups flour
1/2 tsp. baking powder
1/4 tsp. salt
1/3 cup raspberry jam or strawberry jam (apricot is nice too)
Cream butter and sugar. Beat in egg and almond extract. Combine dry ingredients and stir them in. Divide dough to 6 portions. (I form equally sized balls so I can judge the size better). Make each into a rope about 25 cm long. Place on parchment. With side of your hand, press down to indent along the center lengthwise of each strip. Spread jam in indentations. Bake at 350F for 15 minutes. While warm, cut into 1 inch diagonal slices. Spread them out on a cooking rack and ice them when cool. See icing recipe below.
Mix 1/2 cup of icing sugar with 1 tsp. almond extract and enough milk to make a nice consistency for icing. Put the icing in a piping bag or plastic bag with the tip cut out of the end and squeeze some on top of each cookie in a zigzag fashion.