Swedish Raspberry Shortbread

8 ingredients
7 steps

Ingredients

  • 1 (18 1/2 oz.) box butter cake mix
  • 1/2 c. finely chopped pecans
  • 1/4 c. butter, softened
  • 1 egg
  • 1 (10 oz.) raspberry preserves
  • 1/2 c. powdered sugar
  • 2 1/2 tsp. water
  • 1/2 tsp. almond extract

Directions

  1. 1
    Preheat oven to 350°.
  2. 2
    Grease and flour a 9 x 13-inch pan.
  3. 3
    In a large bowl combine cake mix, nuts, butter and egg.
  4. 4
    Mix at low speed until crumbly.
  5. 5
    Press mixture in bottom of pan.
  6. 6
    Spread with preserves.
  7. 7
    Bake 25 minutes or until edges are light brown.

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