Makes about 3 dozen cookies.

Taste Tip: This dough must be prepared in advance.

1 cup (2 sticks) unsalted butter, at room temperature
½ cup plus 2 tablespoons granulated sugar
2 to 2 1/3 cups flour
1/3 cup raspberry jam
1 cup powdered sugar
1 teaspoon almond extract
2 to 3 teaspoons water

Preheat oven to 350 degrees.

In a bowl of an electric mixer on medium-high speed, beat butter and granulated sugar until creamy, about 2 minutes. Reduce speed to low and slowly add flour, mixing until just incorporated and adding enough so dough isn't sticky. Divide dough into six balls of equal size, wrap balls in plastic wrap and refrigerate 30 minutes.

Place a dough ball between two sheets of parchment paper and, using a rolling pin, roll dough to 1/4-inch thickness, forming a 3- by 10-inch rectangle. Carefully peel away top layer of parchment paper.

Make a shallow crease down long center of rectangle and fill crease with raspberry jam. Repeat with remaining dough. Carefully transfer dough, retaining parchment paper, to baking sheet. Bake 10 to 12 minutes until edges become golden brown. Remove from oven, cool 2 minutes and cut across short side of rectangle at a slight angle, making 6 or so cookies. Transfer cookies to a wire rack to cool completely.

In a small bowl, whisk together powdered sugar, almond extract and water until smooth. Using a spoon, drizzle glaze across cookies.

2003 Finalist: Marsha Morrissette of Eden Prairie, Minnesota