RASPBERRY ALMOND STRIPS

Steps:

• Preheat oven to 350F. In a small bowl, beat cookie dough, flour, and almonds until blended. Roll into a 13 1/2x2 inch rectangle on an ungreased baking sheet. Using a wooden spoon handle, make a 1/4-inch deep indentation lengthwise down center of rectangle. Bake 5 minutes.
• Spoon raspberry filling into indentation. Bake 8-10 minutes longer or until cookie is golden brown. Cool on pan 2 minutes. Remove from pan to a cutting board; cut crosswise into 16 slices. Transfer to a wire rack to cool. If desired, in a small bowl, mix remaining ingredients until smooth; drizzle over warm cookies.