Raspberry Shortbread

1 cup butter, softened
2/3 cup granulated sugar
2 1/2 cups all-purpose flour
1 (10 ounce) jar seedless raspberry jam
1 1/2 cups confectioners' sugar
3 1/2 tablespoons water
1/2 teaspoon almond extract

Preheat oven to 350 degrees F. Lightly grease 2 cookie sheets.

Beat butter and granulated sugar at medium speed with an electric mixer until light and fluffy. Gradually add flour, beating at low speed until blended.

Divide dough into 6 equal portions, and roll each dough portion into a 12 x 1-inch wide strip. Place 3 dough strips on each of the prepared cookie sheets.

Make a 1/2-inch wide x 1/4-inch deep indentation down center of each strip, using the handle of a wooden spoon.

Bake, in 2 batches, for 15 minutes. Remove from oven, and spoon jam into indentations. Bake 5 more minutes or until lightly browned.

Whisk together confectioners' sugar, water and almond extract; drizzle over warm shortbread. Cut each strip diagonally into 12 (1-inch-wide) slices. Cool in pans on wire racks. Store in an airtight container.

Yield: 6 dozen