Raspberry Shortbread

By ukiahgal67

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.
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.