Shortbread Jam Strips

• 1 cup land o lakes butter, softened
• 34 cup sugar
• 2 eggs
• 1 teaspoon almond extract
• 3 cups all-purpose flour
• 10 ounces strawberry all-fruit spread or 10 ounces raspberry spreadable fruit
• 12 cup sliced almonds

1. Combine butter, sugar, eggs and almond extract in large bowl.
2. Beat at medium speed, scraping bowl often, until creamy.
3. Reduce speed to low; add flour.
4. Beat until well mixed.
5. Divide dough into 8 equal portions.
6. Roll each portion into 8-inch log on lightly floured surface.
7. Wrap in plastic food wrap; refrigerate until firm (2 hours or overnight).
8. Heat oven to 350F.
9. Place 4 logs onto large ungreased cookie sheet.
10. Pat each log into 2-inch wide strip.
11. Press 1-inch wide indentation lengthwise down the center of each strip using back of spoon.
12. Bake for 16 to 19 minutes or until edges are lightly browned.
13. Spoon about 2 tablespoons fruit spread into indentation of each log; sprinkle with sliced almonds.
14. Immediately cut diagonally into 1-inch pieces.
15. Repeat with remaining dough, jam and almonds.
16. Recipe Tip: Since each log is rolled individually, you can freeze some and use later.
17. Thaw dough 30 to 45 minutes before baking.

butter, sugar, eggs, almond, allpurpose, fruit, almonds

Taken from www.food.com/recipe/shortbread-jam-strips-267330 (may not work)