Linzer Strips - cooking recipe

Ingredients

1 cup butter, softened
3/4 cup sugar
2 eggs
1/2 teaspoon almond extract
2 1/2 cups flour
1 cup blanched slivered almond, ground
1 (10 ounce) jar strawberry jelly (I prefer raspberry spread) or (10 ounce) jar raspberry jelly (I prefer raspberry spread)
1/2 cup sliced almonds

Preparation

Combine butter and sugar in a large mixer bowl.
Add eggs and almond extract until well mixed.
Reduce speed to low when adding flour and ground nuts.
Divide dough into 8 equal parts.
Roll each part into an 8-inch log on a lightly floured surface.
Wrap in plastic food wrap; refrigerate until firm about 2 hours.
Heat oven to 350 degrees.
Place logs on cookie sheets.
Pat each log into 2-inch wide logs.
Press a 1-inch wide indentation lengthwise down the center of each strip using the back of a spoon.
Bake for 17-19 minutes or until edges are lightly browned.
Spoon 2 tablespoons fruit spread into the indentation of each log; sprinkle with almond slices.
Cut diagonally into 1-inch pieces while cookies are still warm.
Cool completely on cookie sheet.