raspberry shortbread
(1 rating)
I found this recipe in a magazine and tried it. But I used strawberry jam instead of raspberry. But I put the original on here. So this can be made with different jams other than raspberry.
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(1 rating)
yield
6 dozen
Ingredients For raspberry shortbread
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1 cbutter, softened
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2/3 csugar
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2 1/2 call-purpose flour
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1 (10-ounc jarseedless raspberry jam, divided
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1 1/2 cpowdered sugar
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3 1/2 Tbspwater
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1/2 tspalmond extract
How To Make raspberry shortbread
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1Beat 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.
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2Make 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.
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3Bake at 350° for 15 minutes. Remove from oven; spoon remaining jam into indentations. Bake 5 more minutes or until lightly browned.
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4Whisk 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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