Raspberry Shortbread

Name: Raspberry Shortbread
Yield: 6 dozen
Ingredients: 1 cup butter, softened; ⅔ cup sugar; 2 ½ cups all-purpose flour; 1 (10-ounce) jar seedless raspberry jam, divided; 1 ½ cups powdered sugar; 3 ½ tablespoons water; ½ teaspoon almond extract

3 Ratings
2 Reviews

Almond extract and raspberry jam give this classic shortbread cookie a rich upgrade.

Recipe by Southern Living February 1999

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Recipe Summary

Yield:

6 dozen

Ingredients

1 cup butter, softened
⅔ cup sugar
2 ½ cups all-purpose flour
1 (10-ounce) jar seedless raspberry jam, divided
1 ½ cups powdered sugar
3 ½ tablespoons water
½ teaspoon almond extract

Directions

Step 1
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.

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Step 2
Make a 1/2-inch-wide by 1/4-inch-deep indentation down center of each strip using the handle of a wooden spoon. Spoon half of jam evenly into indentations.
Step 3
Bake at 350° for 15 minutes. Remove from oven; spoon remaining jam into indentations. Bake 5 more minutes or until lightly browned.
Step 4
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.

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Nazhamster

12/05/2012

I would have to agree with CCinYardley on how I cooked them. The dough was not able to be worked with in any other way, but cut up beautifully if pressed into a sheet pan. Added some extra preserves and only used about half of the icing (this makes a lot!). Used Vanilla extract (I don't care for almond). AMAZING!!! Making this weekend for all of my holiday parties!!

CCinYardley

12/25/2009

Love this shortbread, just made it for Christmas Eve and was a huge hit. Only change I made was to just press all the dough into a sheet pan instead of rolling into strips as the recipes calls for. Then made the indentations with my finger and cut 6 strips and filled the strips with the preserves. After baked I cut the strips into 1 inch by 2 inch pieces and they were just beautiful!!!!!

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Raspberry Shortbread

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Ingredients

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Reviews (2)

All Reviews for Raspberry Shortbread

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Raspberry Shortbread

Gallery

Recipe Summary

Ingredients

Directions

Reviews (2)

All Reviews for Raspberry Shortbread