Raspberry Shortbread            



Ingredients:
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

Method:
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 racks.

Yield: 6 dozen.