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