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Swedish Shortbread
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Cookie:
1 cup butter, softened
1/2 cup plus 2 tbl. sugar
2 to 2-1/2 cups flour
Filling:
1/3 cup raspberry jam
Glaze:
1 cup powdered sugar
1 tsp. almond extract
2-3 tsp. water
Preheat oven to 350*.
In a large bowl, blend the butter and sugar; add flour and mix well. Divide the dough into 6 parts. On an ungreased cookie sheet, roll or pat each part into a strip about 1-1/2 inches wide and 12 inches long. Using a knife handle make a slight indentation lengthwise down the center of each strip. Do not make indentation too deep or the cookies will break. Fill indent with jam.
Bake for 10-12 minutes or until edges are lightly browned. In a small bowl, mix powdered sugar, almond extract and water to make a thin glaze. While still, warm, drizzle glaze across strips and cut diagonally into 1 inch strips.
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