Categories: Cookies

Ingredients

• 1 cup butter, softened
• 2 1/2 cups all-purpose flour
• 1 (10 oz.) jar seedless raspberry jam
• 1/2 cup powdered sugar
• 3 1/2 Tbsp. water
• 1/2 tsp. almond extract

Directions

1. Beat butter and 2/3 cup sugar at medium speed with an electric mixer until light and fluffy.

2. Gradually add flour, beating at low speed until blended.

3. Divide dough into 6 equal portions, and roll each dough portion into a 12-inch long x 1-inch-wide strip. Place 3 dough strips on each of 2 lightly greased baking sheets.
4. Make a 1/2-inch-wide x 1/4-inch-deep indention down center of each strip, using the handle of a wooden spoon.
5. Bake, in 2 batches, at 350 degrees for 15 minutes. Remove from oven, and spoon jam into indentions. Bake 5 more minutes or until lightly browned.
6. Whisk together powdered sugar, 3 1/2 Tbsp. water, and almond extract; drizzle over warm shortbread. Cut each strip diagonally into 12 (1-inch-wide) slices. Cool in pans on wire racks. Store in an airtight container.

7. makes 6 dozen

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