Raspberry-Almond Squares

• 1 cup Butter, Softened
• 2/3 cups Light Brown Sugar
• 1 whole Egg Yolk
• 3 Tablespoons Pure Almond Extract
• 2 cups All-purpose Flour
• 2/3 cups Raspberry Jam
• 1 cup Sliced, Lightly Toasted Almonds
• 3 Tablespoons Powdered Sugar

1. Heat oven to 350 degrees (F). Line a 15 x 10-inch cookie sheet with parchment paper or spray with non-stick spray.
2. Mix the butter, brown sugar, egg yolk, and almond extract until light and fluffy. Add flour and mix to blend well.
3. Spread mixture evenly into a baking sheet; press with your fingers until it covers the pan evenly, about 1/4 inch thick. Bake 15 minutes or until just turning golden.
4. Remove from the oven, cool 5 minutes. Spread with a thin layer of raspberry jam. Sprinkle evenly with sliced almonds. Return to the oven for 5 minutes.
5. Remove from oven. Cut into squares while still warm. Place the powdered sugar in a sieve and tap lightly to evenly dust the cookes.
6. Enjoy!

butter, light brown sugar, egg, allpurpose, raspberry, almonds, powdered sugar

Taken from tastykitchen.com/recipes/desserts/raspberry-almond-squares/ (may not work)