Jam Shortbread
Yield
servingsPrep
20 minCook
60 minReady
80 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
sugar
|
|
| 1 | cup |
butter
softened |
|
| 1 | large |
eggs
|
|
| ½ | teaspoon |
almond extract
|
*
|
| 2 | cups |
all-purpose flour
|
|
| 1 | cup |
almonds
finely chopped |
*
|
| ¾ | cup |
cherry preserves
or raspberry |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
sugar
|
|
| 237 | ml |
butter
softened |
|
| 1 | large |
eggs
|
|
| 2.5 | ml |
almond extract
|
*
|
| 473 | ml |
all-purpose flour
|
|
| 237 | ml |
almonds
finely chopped |
*
|
| 177 | ml |
cherry preserves
or raspberry |
* |
Directions
- 325 oven. Grease a 9x12 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.
- 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.
- 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.
