RASPBERRY BARS (eleanor kondo ream)

1 C softened butter

1/2 C sugar

2 3/4 C flour

1/2 C raspberry jam

1/2 C sliced almonds

FROSTING:

3/4 C powdered sugar

2 1/4 t hot water

1/4 t almond extract

Cream butter and sugar until fluffy.  Blend in flour until dough leaves the side of the bowl in a lump.  Divide dough into 4 portions.  Roll each portion into a log the length of a standard baking sheet and about 1 inch diameter and place all 4 logs spaced on one sheet.  With side of finger, press groove don center of log.  Repeat with all 4 logs.  Bake in 375 degree oven for 10 minutes.  Remove from oven and fill grooves with jam and return to hot oven to bake for additional 10 minutes or until lightly golden. 

FROSTING:

Mix all ingredients well.  Drizzle onto baked logs and top with almonds.  Drizzle more frosting and cut while still warm.