1 cup 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
Beat 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 of strips 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 almond extract; drizzle over warm
shortbread. Cut each strip diagonally into 1-inch slices. Cool in pans on wire
Yield: 6 dozen.