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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This is another one of the gems from an old Pillsbury mini cookbook. Easy and delicious. Looks wonderful on a holiday cookie tray. Ingredients:
1 (18 ounce) package yellow cake mix |
1/2 cup walnuts, finely chopped |
1/4 cup butter, softened |
1 egg |
1 (10 ounce) jar seedless red raspberry jam |
1/2 cup confectioners' sugar |
2 1/2 teaspoons water |
1/2 teaspoon almond extract |
Directions:
1. Preheat oven to 350 degrees.
2. Grease and flour 13 x9 pan, I use Bakers Joy spray.
3. In a large bowl combine cake mix, nuts, butter and egg.
4. Beat on low speed until crumbly.
5. Press evenly in prepared pan.
6. Spread with raspberry jam.
7. (I usually heat the jam in the microwave for 30 seconds to make it easier to spread).
8. Bake for 25 minutes or until edges are golden brown.
9. Combine glaze ingredients until smooth, add additional water a drop at a time for desired consistency.
10. Drizzle over warm shortbread.
11. Cool completely.
12. Cut into bars.
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