Raspberry Almond Strips
Roll into a 13-1/2-in. x 2-in. rectangle on an ungreased baking sheet. Using the end of a wooden spoon handle, make a 1/4-in.-deep indentation lengthwise down the center of rectangle. Bake at 350° for 5 minutes.
Spoon raspberry filling into the indentation. Bake 8-10 minutes longer or until lightly browned. Cool for 2 minutes. Remove to a cutting board; cut into 3/4-in slices. Place on a wire rack. In a small bowl, combine the confectioners' sugar, milk and extract until smooth. Drizzle over warm cookies.