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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 36 |
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I got this recipe from a friend. Everything she does is delicious and this one is not an exception. This is one of her favorites. It works better if you cook it the full 25 minutes. The recipe servings is approximated. Ingredients:
shortbread (the following 5 ingredients) |
l box butter recipe cake mix (original recipe called for pillsbury) |
1/2 cup finely chopped nuts |
1/4 cup + l t. butter softened (not melted) |
1 egg |
10 oz. jar raspberry preserves or jam |
glaze (the following 3 ingredients) |
3/4 cup powdered sugar |
1 t + 1 t. water |
3/4 t. almond extract |
Directions:
1. Heat oven to 350.
2. Grease and flour 9 x 13 pan.
3. In a large bowl combine cake mix, nuts, butter, and egg and mix until crumbly.
4. Press in prepared pan. Spread with preserves and bake 20-25 minutes or until edges are light brown.
5. Combine glaze ingredients until smooth. If needed, add additional water a drop at a time for desired consistency. Drizzle over warm shortbread; cool completely and cut into bars.
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