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

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  • 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

  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.

Printable Recipe Card

About Raspberry Shortbread

Course/Dish: Cookies




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