Tuesday, May 26, 2009

Raspberry Shortbread

This recipe is so easy but it tastes amazing! It has a short list of ingredients and a very straightforward preparation. The flavor combination are just right. The original recipe ran in the February 2002 issue of SL. My version is a little different because I didn't follow the directions very well but liked how it turned out. Almond extract is what makes the recipe stand out. It calls for a powdered sugar glaze to be drizzled on top. I omit the glaze because the shortbread is sweet enough already.

Raspberry-Almond Shortbread
1 cup butter, softened
2/3 cup sugar
2 1/2 cups all-purpose flour
1/2 tsp. almond extract
Seedless raspberry jam

1. Beat butter and sugar at medium speed with an electric mixture until light and fluffy. Gradually beat in flour. Stir in almond extract.
2. Divide dough into 6 portions. Roll out each portion into a narrow strip (Mine look like Play-Doh snakes.) Flatten each strip; use your thumb to make a shallow indentation down the center of each strip.
3. Heat jam (about half a jar) in microwave for 30 seconds. Spoon jam in center indentation of each strip.
4. Bake at 350° for 15 minutes. Remove from oven and let cool. Cut into small pieces.

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