DIRECTIONS

In a small bowl, beat the cookie dough, flour and almonds until combined. 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 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. Yield: 16 cookies.