These cookies were time-consuming, but well-worth it!

Lemon Raspberry Swirls

1/2 cup butter, softened
1 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 egg
1 tablespoon milk
1 teaspoon almond extract
1/2 teaspoon vanilla
2 cups all purpose flour
1 tablespoon fresh grated lemon peel
1/3 cup seedless red raspberry spread

For the icing (optional)
1 1/2 cups powdered sugar
2 tablespoon lemon juice
1/4 cup sliced almonds, toasted

1. Beat the butter for 30 seconds with an electric mixer on medium-high speed.
2. Add the sugar, baking powder, and salt and beat until combined, scraping the bowl occasionally.
3. Beat in the egg, milk, almond extract and vanilla.
4. Beat in the flour and 1 1/2 tsp. of the lemon peel.
5. Cover and chill the dough for 2 hours.
6. Place the raspberry spread into a small bowl and stir and mash until it breaks up and becomes smooth. Set aside.
7. On a lightly floured surface, roll the dough out to a 12 x 10 inch rectangle. Spread the raspberry spread on the dough to the end of both the short edges and one of the long edges. Leave a 1 inch gap of plain dough on one of the long edges.
8. Roll the dough, starting at the long side that has the raspberry spread on it. Pinch the ends to seal
9. Cover the dough with plastic wrap and refrigerate for an hour, turning the dough every 15 minutes.
10. While waiting for the dough to chill, preheat the oven to 375°F.
11. Slice the dough into 1/2 inch thick slices and place an inch apart on a baking sheet lined with parchment paper.
12. Bake for about 14 minutes or until the edges are set and the bottom is slightly browned. Cool on cookie sheets for a minute and then transfer to wire racks to cool completely.
13. For the icing, combine the powdered sugar, lemon juice and remaining lemon peel. Add enough water to get a drizzling consistency. Drizzle over the cookies and then sprinkle with almonds.