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Raspberry Shortbread




Source of Recipe


Southern Living






List of Ingredients



• 1 cup butter, softened
  
• 2/3 cup sugar
  
• 2 1/2 cups flour
  
• 1 (10 oz) jar seedless raspberry jam
  
• 1/2 cup powdered sugar
  
• 3 1/2 T water
  
• 1/2 tsp almond extract
  






Instructions



1. Beat butter and 2/3 cup sugar at medium speed with an electric mixer until light and fluffy. Gradually add flour, beating at low speed until blended.
   
2. Divide dough into 6 equal portions, and roll each dough portion into a 12" long x 1" wide strip. Place 3 dough strips on each of 2 lightly greased baking sheets.
   
3. Make a 1/2" wide x 1/4" deep indentation down center of each strip, using the handle of a wooden spoon.
   
4. Bake, in 2 batches, at 350 degrees for 15 minutes. Remove from oven, and spoon jam into indentations. Bake 5 more minutes or until lightly browned.
   
5. Whisk together powdered sugar, 3 1/2 T water, and almond extract; drizzle over warm shortbread. Cut each strip diagonally into 12 (1" wide) slices. Cool in pans on wire racks. Store in an airtight container.
   






Final Comments


Makes 6 dozen