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Raspberry Shortbread




Source of Recipe


Third Place, Nontraditional Category, Texas Scottish Festival and Highland Games, 2002


List of Ingredients




¾ cup all-purpose flour
3 to 4 tablespoons finely ground almonds
1 ¼ cups confectioners' sugar (divided use)
¼ cup lightly salted butter
¾ cup raspberry jam
2 to 4 tablespoons water

Recipe



Preheat oven to 350 F. Mix together the flour, ground almonds and 1/4 cup of confectioners' sugar in a medium bowl.

Cut the butter into the dry ingredients, combining until the mixture is crumbly. Press into an 8x8-inch greased baking pan (lined with parchment paper, if desired).

Bake for 5 to 8 minutes, watching closely, until the dough just begins to turn golden. Remove pan from oven and set aside to cool, but leave the oven set at 350 F.

Spoon the raspberry jam evenly over the cooled crust. Return the pan to the oven for approximately 10 minutes, to "set" the jam. Remove the shortbread from the oven and set aside to cool.

Make a thin glaze by mixing together remaining 1 cup of confectioners' sugar and 2 to 4 tablespoons of water. Carefully spoon the glaze over the cooled raspberry topping. Let the shortbread remain in the pan until the glaze has set. Cut into 2-inch squares. Makes 16 2-inch squares.

PER SQUARE: Cal 179 (28% fat) Fat 6 g (3 g sat) Trace fiber Chol 10 mg Sodium 39 mg Carb 32 g Calcium 7 mg