2/3 cup sugar
1 cup butter or margarine, softened
½ teaspoon almond extract
2 cups self-rising flour
½ cup raspberry jam
Almond Glaze (below)

Preheat oven to 350°F.  Spray cookie sheets with non-stick vegetable spray.

In a large mixing bowl, cream sugar, butter, and almond extract until light and fluffy.  Add flour; beat until well blended.  Shape the dough into 1-inch balls.  Place, 2-inches apart, on prepared cookie sheets.  With thumb, make an indentation in the center of each cookie.  Fill each indentation with about ¼ teaspoon jam.

Bake for 14 to 18 minutes or until edges are lightly browned.  Let stand for 1 minute.  Remove to a wire rack; cool completely.  Drizzle Almond Glaze over the top of each cookie.

ALMOND GLAZE

1 cup confectioners’ sugar
1½ teaspoons almond extract
2 to 3 teaspoons water

In a small bowl, combine confectioners’ sugar, almond extract, and enough water to make a thin glaze.

½ cup butter or margarine, softened
1/3 cup sugar
1 egg
2 tablespoons sour cream
2 cups self-rising flour
1 teaspoon grated lemon rind
Poppy Seed Filling (below)

In a large mixing bowl, combine butter, sugar, egg, and sour cream; beat until the mixture is smooth.  Add flour and lemon rind, mixing with fingers to form a dough.  Wrap in plastic wrap and chill.

Prepare Poppy Seed Filling.

Preheat oven to 350°F.  Spray a large baking sheet with non-stick vegetable spray.

On a lightly floured board, roll dough into a rectangle about 1/3-inch thick.  Spread with Poppy Seed Filling.  Starting with a long edge roll up, jelly-roll fashion.  Place, seam-side down, on prepared baking sheet.

Bake for 45 minutes or until lightly browned.  Cool and cut into slices.

POPPY SEED FILLING

1 cup ground poppy seeds
2 tablespoons sugar
1 teaspoon allspice
½ cup milk
1 tablespoon honey

In a small saucepan, combine all ingredients.  Bring to a boil, stirring constantly, and cook for 5 minutes.  Cool.

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