Raspberry Shortbread

1
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.

Rating:
★★★★★ 1 vote
Comments:
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

How to Make Raspberry Shortbread

Step-by-Step

  • 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.
  • 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.
  • 3Bake at 350° for 15 minutes. Remove from oven; spoon remaining jam into indentations. Bake 5 more minutes or until lightly browned.
  • 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.

Printable Recipe Card

About Raspberry Shortbread

Course/Dish: Cookies