Email to Cat      

Christmas: Raspberry Shortbread

Source of Recipe


From "Southern Living: 50 Favorite Cookie Recipes"



List of Ingredients



• 1 cup butter, softened
  
• 2/3 cup sugar
  
• 2½ cups all-purpose flour
  
• 1 (10-ounce) jar seedless raspberry jam, divided
  
• 1½ cups powdered sugar
  
• 3½ Tbsp water
  
• ½ tsp almond extract
  






Instructions



1. Beat butter and sugar at medium speed with an electric mixer until light and fluffy. Gradually add flour, beating at low speed until blended. Divide dough into 6 equal portions; roll each portion into a 12- x 1-inch strip. Place strips on lightly greased baking sheets.
   
   
2. Make a ½-inch wide x ¼-inch deep indentation down center of each strip, using the handle of a wooden spoon. Spoon half of jam evenly into indentations. Bake at 350° for 15 minutes. Remove from oven; spoon remaining jam into indentations. Bake 5 more minutes, or until lightly browned.
   
   
3. Whisk together powdered sugar, water and extract; drizzle over warm shortbread. Cut each strip diagonally into 1-inch slices. Cool in pans on wire racks.
   
   Makes 6 dozen.
   
   






Final Comments


You can substitute any favorite jam, or one (11¼-ounce) jar of lemon curd for the raspberry jam.