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Jam Shortbread

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Submitted by sarahJ

YIELD

servings

PREP

20 min

COOK

60 min

READY

80 min

Ingredients

1 237
CUP ML SUGAR
1 237
CUP ML BUTTER
softened
1 1
LARGE LARGE EGGS
½ 2.5
TEASPOON ML ALMOND EXTRACT *
2 473
1 237
CUP ML ALMONDS
finely chopped *
¾ 177
CUP ML CHERRY PRESERVES
or raspberry *

Directions

  1. 325 oven. Grease a 9×12 inch cake pan. Cream together sugar and butter.

Add the egg and almond extract and beat until the mix is light and fluffy.

Gradually stir in the flour and the almonds, forming a stiff dough.

  1. Divide the dough in half; wrap one half in plastic wrap and chill.

Press the remaining dough into the bottom of the pan in an even layer.

Spread the preserves in an even layer on the dough, keeping it ¼ inch from the sides of the pan.

Roll out the chilled dough half between 2 sheets of wax paper to a 9 x 12 inch rectangle and press this dough into the pan.

  1. Bake until golden brown, about 1 hour.

Place pan on a wire rack and cut the shortbread into 1 x 1½ inch bars, leaving them in the pan to cool completely.

Remove to tightly covered containers and store in a cool place.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 182g (6.4 oz)
Amount per Serving
Calories 845 51% from fat
 % Daily Value *
Total Fat 48g 74%
Saturated Fat 30g 148%
Trans Fat 0g
Cholesterol 175mg 58%
Sodium 346mg 14%
Total Carbohydrate 33g 33%
Dietary Fiber 2g 7%
Sugars g
Protein 17g
Vitamin A 30% Vitamin C 0%
Calcium 3% Iron 18%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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