Swedish Jam Shortbread Recipe #104934
This is another one of the gems from an old Pillsbury mini cookbook. Easy and delicious. Looks wonderful on a holiday cookie tray.
by mandabears
35 min | 10 min prep
36 bars
- 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
GLAZE
- 1/2 cup confectioners' sugar
- 2 1/2 teaspoons water
- 1/2 teaspoon almond extract
- Preheat oven to 350 degrees.
- Grease and flour 13 x9 pan, I use Bakers Joy spray.
- In a large bowl combine cake mix, nuts, butter and egg.
- Beat on low speed until crumbly.
- Press evenly in prepared pan.
- Spread with raspberry jam.
- (I usually heat the jam in the microwave for 30 seconds to make it easier to spread).
- Bake for 25 minutes or until edges are golden brown.
- Combine glaze ingredients until smooth, add additional water a drop at a time for desired consistency.
- Drizzle over warm shortbread.
- Cool completely.
- Cut into bars.
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5 stars