RCI-BR.005.0053.001
Berry Shortbread Dreams
These cookies look so pretty on a tray either all made with the same flavor of jam or with an assortment of jams.
Prep15 min
Cook20 min
Total35 min
Servings4
Difficultybeginner
Ingredients
- butter1 cupsoftened
- ⅔ cup
- ½ tsp
- 2 cups
- – ½ cup seedless raspberry jam⅓ unit
Method
1
Preheat the oven to 350°F (175°C).
2
Combine the softened butter and sugar in a large bowl, then beat until light and fluffy, about 2-3 minutes.
3
Stir in the almond extract until fully incorporated.
4
Add the all-purpose flour to the butter mixture and fold together until a soft dough forms.
5
Press half of the dough evenly into the bottom of an 8x8-inch baking pan, creating a compact, even layer.
6
Spread the seedless raspberry jam over the base layer in an even coating.
7
Crumble the remaining dough evenly over the jam layer, leaving a rustic, slightly loose texture rather than pressing it down.
8
Bake for 20 minutes until the top is lightly golden and the edges are set but the center still feels slightly soft.
20 minutes
9
Remove from the oven and let cool completely in the pan for at least 15 minutes before cutting into squares and serving.