Step 1

Preheat oven to 350°F and line a large cookie sheet with parchment paper, set aside.

Step 2

In a bowl whisk together flour, baking powder, and salt, set aside.

Step 3

In another bowl beat butter, granulated sugar, and powdered sugar until light and fluffy, about 2 to 3 minutes on medium speed. Scrape the sides and bottom of the bowl as needed.

Step 4

Beat in egg, vanilla extract, and almond extract, scrape the bowl as needed.

Step 5

On a low speed, gradually add in the dry-ingredients making sure not to over mix the dough.

Step 6

Divide the dough into three portions and roll the dough into long logs about 12 to 14 inches in length.

Step 7

Place each log onto the baking sheets, flatten each log a little bit.

Step 8

Use a teaspoon or your finger to create an indentation into each log, fill the indentation with jam. Bake for 10 to 14 minutes until the cookie edges are slightly golden, let cookies cool completely. While still hot, spread on some more of the jam.

Step 9

In a bowl whisk the powdered sugar with the milk, stirring until completely smooth.

Step 10

Drizzle on top of cooled cookies and then slice into 4-inch portions. Let glaze harden before storing the cookies into a plastic storage container.