Easy Raspberry Glazed Shortbread

I’m not going to lie and say I didn’t just plow through a big slice of sweet, buttery Raspberry Glazed Shortbread before I rushed out of the house to bring the oldest to Christian Formation class. Mostly because that would be a sin and partially because I know you’ll do the same and you won’t even be ashamed of it. I’m telling you this because this Raspberry Glazed Shortbread is so good you’ll likely hoard them from your children and spouse, which is ok. Mommy needs her special things, too. Especially buttery things.

Raspberry Vert RT

These bars are quite easy to make. I actually asked guilted the husband into making these for me. He claims he’s not supposed to make any recipe that requires a pie cutter, but I think he did just fine. Again, I am honest, so I wouldn’t name them Easy Raspberry Glazed Shortbread Bars if I thought otherwise.

These bars are super festive. They are sturdy enough to be cut into small squares to layer in a holiday cookie tin, and delicate enough to grace the fancy plates you use only once a year.



Easy Raspberry Glazed Shortbread



Seedless Raspberry Jam
1 cup cold butter, cubed
1/2 cup sugar
2 1/2 cups flour
2 TB warm water
1 TB almond extract
1 cup powdered sugar

Preheat oven to 300 degrees.
Mix together sugar and flour, and cut in cold butter with pastry blender until mixture resembles coarse crumbs. Spread mixture onto 15×10 jelly roll pan and press firmly to create an even, solid crust. Spread 1/2 jar of seedless raspberry jam over the crust. (If the crust breaks up while spreading the jam, you can heat up the jam in the microwave and drizzle it on). Bake at 300 degrees for 20-25 minutes. Remove from oven and set aside to cool. While the shortbread is cooling, prepare your icing. In a small bowl, add powdered sugar. Add water and almond extract, and beat until a thin icing forms. Once the shortbread has cooled, drizzle the icing over the top. Refrigerate for best results.



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