Christmas: Raspberry Shortbread
Source of Recipe
From "Southern Living: 50 Favorite Cookie Recipes"
List of Ingredients
- 1 cup butter, softened
- 2/3 cup sugar
- 2� cups all-purpose flour
- 1 (10-ounce) jar seedless raspberry jam, divided
- 1� cups powdered sugar
- 3� Tbsp water
- � tsp almond extract
Instructions
- 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.
- Make a �-inch wide x �-inch deep indentation down center of each strip, using the handle of a wooden spoon. Spoon half of jam evenly into indentations. Bake at 350� for 15 minutes. Remove from oven; spoon remaining jam into indentations. Bake 5 more minutes, or until lightly browned.
- 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.
Makes 6 dozen.
Final Comments
You can substitute any favorite jam, or one (11�-ounce) jar of lemon curd for the raspberry jam.
|
|