RASPBERRY SHORTBREAD (RECIPEFINDER)

RASPBERRY SHORTBREAD (RECIPEFINDER) image

Yield 6 dozen

Number Of Ingredients 7

1 cup butter, softened
2/3 cup sugar
2.5 cups all-purpose flour
1 (10-ounce) jar seedless raspberry jam, divided
1.5 cups powdered sugar
3.5 tablespoons water
0.5 teaspoon almond extract

Steps:

1. Beat butter & sugar @ med speed w/ electric mixer until light & fluffy. 2. Gradually add flour, beating @ low speed until blended. 3. Divide dough into 6 equal portions; roll each portion into a 12- x 1-inch strip. 4. Place strips on lightly greased baking sheets. 5. Make a 0.5" wide x 0.25" deep indentation down center of each strip using the handle of a wooden spoon. 6. Spoon half of jam evenly into indentations. 7. Bake at 350° for 15 minutes. Remove from oven. 8. Spoon remaining jam into indentations. Bake 5 more minutes or until lightly browned. 9. Whisk together powdered sugar, water, and extract; drizzle over warm shortbread. 10. Cut each strip diagonally into 1-inch slices. Cool in pans on wire racks.