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