raspberry shortbread
1 cup butter, softened 2/3 cup granulated sugar 2 1/2 cups all-purpose flour 1 (10 ounce) jar seedless raspberry jam 1 1/2 cups confectioners' sugar 3 1/2 tabl...
Ingredients
- 1cupbutter, softened
- 2/3cupgranulated sugar
- 21/2 cups all-purpose flour
- 1(10 ounce) jar seedless raspberry jam
- 11/2 cups confectioners' sugar
- 31/2 tablespoons water
- 1/2teaspoonalmond extract
Directions
- 1
Raspberry Shortbread 1 cup butter, softened 2/3 cup granulated sugar 2 1/2 cups all-purpose flour 1 (10 ounce) jar seedless raspberry jam 1
- 2
Lightly grease 2 cookie sheets
- 3
Beat butter and granulated sugar at medium speed with an electric mixer until light and fluffy
- 4
Gradually add flour, beating at low speed until blended
- 5
Divide dough into 6 equal portions, and roll each dough portion into a 12 x 1-inch wide strip
- 6
Place 3 dough strips on each of the prepared cookie sheets
- 7
Make a 1/2-inch wide x 1/4-inch deep indentation down center of each strip, using the handle of a wooden spoon
- 8
Bake, in 2 batches, for 15 minutes