Yesterday I made Peach, Apple Pie and Blueberry Shortbread cookies and shared the picture of them on FaceBook! I had many requests for the recipe and thought I would share it here on my blog also!
1 cup butter, softened to room temperature
2/3 cup sugar
2 1/2 cups all purpose flour
1 small jar seedless raspberry jam (I’ve used my homemade jams too and it works excellent, I’ve done Peach, Strawberry, Blueberry, Apple and Blackberry – everyone liked them all!)
1 1/2 cups powdered sugar
3 1/2 tablespoons water
1/2 teaspoon almond or vanilla extract
Preheat oven to 350 degrees.
Beat butter and 2/3 cup sugar at medium speed with an electric mixer until light and fluffy. Gradually add flour; beating at low speed until blended. This dough will seem thick and crumbly.
Divide dough into 6 equal portions; roll each portion into a 12″ x 1″ inch long roll. (I can never get my logs this exact size!!!) Place strips on lightly greased backing sheet.
Make a 1/2 inch wide by 1/4 inch deep indentation down the center of the logs using the handle of a wooden spoon. Spoon jam evenly into indentations. I like to place a couple scoops into a small bowl and stir the jam up a bit first, then spread it into the indentations!
Bake for 15 minutes. Remove from oven; spoon more jam into indentations if needed. Bake 5 more minutes or until lightly golden browned.
Whisk together powdered sugar, water and extract; drizzle over warm shortbread. (this recipe for the drizzled icing makes quite a bit and I do not use it all. I make 1/2 the glaze recipe and have plenty!) Cut each strip diagonally into 1 inch slices while still warm. Cool on pans.
Yields about 6 dozen.
This recipe is originally from Southern Living 1999 Annual Recipes!