Whisk together the flour, baking powder, and salt. Set aside.

In a large bowl, cream together the butter and sugar until light and fluffy. Add the egg and both extracts, mixing until well combined.

Gradually add the flour mixture to the butter mixture until a soft dough forms. Chill for 15-30 minutes. (Go with the longer time if your kitchen is warm.)

Divide the dough into 4 portions. Roll each portion into a log about 12 inches long and place them on the pan. Use the long handle of a wooden spoon, the back of a spoon, or your finger to press a groove down the center of each log, being careful not to press all the way through. (Aim for about halfway.)** If your kitchen is warm, chill the dough again before baking.

Bake one pan at a time for 10 minutes. Then remove from the oven and, if needed, gently reshape the groove in the dough with a spoon and carefully reshape the cookies with a bench scraper if they have spread too much. Fill the grooves with raspberry jam.

Return the pan to the oven, and bake the cookies for 10-12 minutes, or until the edges are just starting to turn golden brown.

Allow the cookie logs to cool slightly, then carefully transfer them to a cutting board and slice diagonally into 1-inch pieces while still warm. Let cool for another 5-10 minutes before adding the glaze.

Whisk together confectioners’ sugar, 1 tablespoon of the milk, and vanilla extract. If needed, add small amounts of milk at a time until the glaze is the right consistency. Then drizzle over the cookies.

Allow the cookies to cool completely and the glaze to set before serving or storing.