1 package sugar cookie mix
1 egg
1/4 cup vegetable oil
1 tbsp water
3/4 tsp almond extract
1 1/3 cups sliced almonds, broken
Seedless raspberry jam
Preheat oven to 375'. Combine cookie mix, egg, oil, water and almond extract in large bowl and stir until thoroughly blended. Drop half of dough by level measuring teaspoonfuls 2 inches apart onto ungreased cookie sheet. (its a small amount of dough but it will spread). With the other half of the dough, measure exactly the same, but place nuts on top before baking. Bake both for 6 min at 375'. Cool completely and spread raspberry jam on plain cookies, top with almond topped cookies and store in an airtight container.
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