| http://tomsaaristo.com |
| Copyright Thomas Saaristo All Rights Reserved |
| Raspberry Shortbread |
Ingredients
1 cup unsalted butter, softened
2/3 cup sugar
2 1/2 cups all-purpose flour
1 10 oz jar seedless raspberry jam, divided*
1 1/2 cups powdered sugar
3 1/2 tablespoons water
1/2 teaspoon almond extract
Method
Cream butter and 2/3 cup 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 1/2 inch wide by 1/4 inch deep indentation
down center strips using the handle of a wooden spoon or thimble, spoon half of
jam evenly into indentations. Bake at 350 degrees for 15 minutes. Remove from
oven, spoon remaining jam into indentations. Bake 5 minutes more or until lightly
browned. Whisk together powdered sugar, water, and almond extract, drizzle
over warm shortbread. Cut each strip diagonally into 1 inch slices while warm.
Cool in pans on wire racks. Makes 6 dozen.
*Substitute any flavor jam or 1 1/4 cups lemon curd for raspberry jam, if desired.
1 cup unsalted butter, softened
2/3 cup sugar
2 1/2 cups all-purpose flour
1 10 oz jar seedless raspberry jam, divided*
1 1/2 cups powdered sugar
3 1/2 tablespoons water
1/2 teaspoon almond extract
Method
Cream butter and 2/3 cup 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 1/2 inch wide by 1/4 inch deep indentation
down center strips using the handle of a wooden spoon or thimble, spoon half of
jam evenly into indentations. Bake at 350 degrees for 15 minutes. Remove from
oven, spoon remaining jam into indentations. Bake 5 minutes more or until lightly
browned. Whisk together powdered sugar, water, and almond extract, drizzle
over warm shortbread. Cut each strip diagonally into 1 inch slices while warm.
Cool in pans on wire racks. Makes 6 dozen.
*Substitute any flavor jam or 1 1/4 cups lemon curd for raspberry jam, if desired.