Raspberry Shortbread Bars

Adapted from Southern Living

Makes about six dozen pieces

Ingredients

1 cup unsalted butter, room temperature

2/3 cup sugar

2.5 cups all-purpose flour

1 jar seedless raspberry jam

1.5 cups powdered sugar

3.5 tablespoons water

1/2 teaspoon almond extract

Directions

1. Preheat oven to 350 degrees. Lightly grease baking sheets or cover with parchment paper.

2. In a large bowl, beat butter and sugar on medium until light and fluffy, about 30 seconds. Reduce speed to low and gradually add flour.

3. Divide dough into six pieces. Roll each piece into a 12x1-inch strip. Place on baking sheets.

4. Make 1/2-inch-wide by 1/4-inch-deep indentation into center of each piece of dough, using the handle of a wooden spoon.

5. Fill indentations evenly with jam.

6. Bake 15 minutes. Remove from oven and spoon more jam into indentations. Return to oven and bake five minutes more, or until just golden.

7. While shortbread is baking, whisk powdered sugar, water and almond extract. While shortbread is cooling but still warm, drizzle glaze over top. Cut each baked piece or shortbread into slices. Cool completely on wire racks before serving.

By Confabulation in the Kitchen