I'm a bit later with my post today. I've been busy baking for Preview Night down at In Between Stitches tonight. I hope to see some of you there. Here's what I'm bringing to add to the dessert buffet ..... Raspberry Shortbread .....yummers!! Here I go with the butter again. Use the real thing for the best taste. Here's the recipe from the Wilder Family Cookbook.
1 cup butter, softened
2/3 cup sugar
2 ½ cups all-purpose flour
1 (10-ounce) jar seedless raspberry or blackberry jam divided
1 ½ cups powdered sugar
3 ½ tablespoons water
½ 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 ½ inch-wide by ¼ inch-deep indentation down center of strips using the handle of a wooden spoon. Spoon half of jam evenly into indentations.
-Bake at 350 degrees for 15 minutes. Remove from oven; spoon remaining jam into indentations. Bake 5 more minutes or until lightly browned.
-Whisk together powdered sugar, water, add almond extract; drizzle over warm shortbread. Cut each strip diagonally into 1-inch slices. Cool in pans on wire racks.
-Yield: 6 dozen
Source: Southern Living 1999 Annual Recipes
I used both blackberry and raspberry. We almost like the blackberry jam better. I made a double batch so I could keep some for us and pass some on to friends for an early Christmas indulgence. Form your logs first.