Preheat oven to 350 degrees.
In a large bowl mix together 2 cups flour and 1 tablespoon of sugar.
Cut in 3/4 of cold butter until small pea size.
Stir in milk and beaten egg until the dough forms a ball and cleans the sides of the bowl.
Divide the dough in half.
Roll half the dough into a rectangle 12x4 inches long on a lightly floured surface.
Place onto one half of a baking sheet.
Repeat with remaining dough.
In a small bowl combine 1/2 cup sugar, 1/4 cup butter craisins, almonds and extract.
Spread half of the mixture lengthwise down each each dough rectangle.
Bring long edged together and press to seal.
Bake for 30 minutes.
Cool slightly and drizzle with glaze and sprinkle with slivered almonds.
Cut crosswise into 1 inch sticks creating 24 cookies.