Raspberry Shortbread

Name: Raspberry Shortbread
Ingredients: 1 cup butter, softened; 2/3 cup sugar; 2 1/2 cups all-purpose flour; 1 (10-ounce) jar seedless raspberry jam, divided; 1 1/2 cups powdered sugar; 3 1/2 tablespoons water; 1/2 teaspoon almond extract

7 ingredients

4 steps

Ingredients

1 cup butter, softened
2/3 cup sugar
2 1/2 cups all-purpose flour
1 (10-ounce) jar seedless raspberry jam, divided
1 1/2 cups powdered sugar
3 1/2 tablespoons water
1/2 teaspoon almond extract

Directions

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 1/2-inch-wide by 1/4-inch-deep indentation down center of each strip using the handle of a wooden spoon. Spoon half of jam evenly into indentations.
3

Bake at 350° for 15 minutes. Remove from oven; spoon remaining jam into indentations. Bake 5 more minutes or until lightly browned.
4

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.