Makes 36 squares
1 cup butter, room temperature
1 cup sugar
1 egg
½ teaspoon almond extract
2 ½ cups flour
½ teaspoon baking powder
¼ teaspoon salt
1/3 cup raspberry jam, stirred

Preheat the oven to 350 degrees. In a mixer fitted with a paddle attachment cream the butter and sugar till light and fluffy. Add the egg and extract and mix. Add the flour, baking powder and salt and mix on low till combined. Spread in an ungreased or parchment lined 9 inch square baking pan. Smooth the surface by putting a baggie over your hand and pressing the dough flat. Using a spatula tip, make 7 diagonal indentations on the surface and fill with jam. Bake 20 – 30 minutes, or until the edges are golden. Cool before cutting into squares.