RASPBERRY SHORTBREAD
This is so delish! I think any jam would taste good.
Best of the Best from Oregon pg. 222
3/4 c butter (no substitute)
1/2 c sugar
1 tsp vanilla
2 c flour
Cream butter and sugar. Add vanilla, then flour. Press in greased 9" square pan. Bake at 325 for 40 minutes. Remove.
TOPPING:
1 c raspberry jam
1 tsp almond extract
1/2 c chopped almonds
Mix jam with almond extract and smooth over shortbread; sprinkle with almonds. Bake another 15 minutes. Cool and cut.
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