Cream butter, powdered sugar, and granulated sugar and until light and fluffy; about 5-7 minutes.
Beat in egg, vanilla extract, almond extract, and salt.
Beat in baking powder. Gradually mix in flour until combined.
Divide dough into four equal portions.
Chill doughs for 30 minutes in the refrigerator.
Preheat oven to 350°F. Line a cookie sheet with parchment paper.
Roll dough into a 10-inch log. Pat dough out to 2-inches wide.
Bake in oven for 10 minutes. Remove from oven. With a tablespoon measuring spoon, make a ½ inch well down the middle of each log.
Whisk raspberry jam in a bowl until smooth. Fill well with jam.
Bake in oven for another 10-12 minutes or until lightly golden brown.
Once completely cool, cut into slices.
In a medium bowl, combine icing ingredients and whisk until smooth. Drizzle icing over the top of the cookies with a spoon.
NUTRITION
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