- 2 cups butter, softened
- 2 cups sugar
- 2 eggs
- 1 teaspoon almond extract
- 5 cups all-purpose flour
- 1 teaspoon baking powder
- 1 (12 ounce) jar raspberry jam
- In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine flour and baking powder; gradually add to the creamed mixture.
- Press into a greased 13-in. x 9-in. x 2-in. baking pan. With a moistened finger, make diagonal indentations every 2 in. in both directions, about 1/3 in. deep. Fill indentations with jam. Bake at 350 degrees F for 40 minutes or until lightly browned. Cool on a wire rack. Cut into bars.