Raspberry Shortbread

Ashley Bateman

By
@Melodyep

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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Serves:

6 dozen

Ingredients

1 c
butter, softened
2/3 c
sugar
2 1/2 c
all-purpose flour
1 (10-ounc jar(s)
seedless raspberry jam, divided
1 1/2 c
powdered sugar
3 1/2 Tbsp
water
1/2 tsp
almond extract

Directions Step-By-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.
2
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.
3
Bake at 350° for 15 minutes. Remove from oven; spoon remaining jam into indentations. Bake 5 more minutes or until lightly browned.
4
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.

About this Recipe

Course/Dish: Cookies