Raspberry Shortbread

By Addie

Almond extract and raspberry jam give this classic shortbread cookie a rich upgrade.

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

Preparation

Step 1

Beat butter and sugar at medium speed with an electric mixer until light and fluffy. Then 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.

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.

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

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.
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REVIEW:

Outstanding! Love this shortbread, just made it for Christmas Eve and was a huge hit. Only change I made was to just press all the dough into a sheet pan instead of rolling into strips as the recipes calls for. Then made the indentations with my finger and cut 6 strips and filled the strips with the preserves. After baked I cut the strips into 1 inch by 2 inch pieces and they were just beautiful!!!!!