This is one of those traditional family recipes.
My Aunt Karol loved to bake, and baked with love. She was known for her Spritz Cookies and her Swedish Shortbread. When I was young, I spent many hours baking alongside my aunt in her kitchen. Sigh…memories.
Swedish Shortbread is a perfect sweet treat to bring to a brunch or coffee get together. It is absolutely perfect paired with a latte!
- 1 cup softened butter or margarine-I prefer butter, she preferred margarine
- 1/2 cup & 2 tablespoons Sugar
- 2 1/4 cups Flour
- 1 jar Raspberry Preserves
- 1 cup Powdered Sugar
- 2 teaspoons Almond Extract
- 2-3 teaspoons Water
- Preheat oven to 300 degrees
- Cream together butter and sugar.
- While mixing, slowly add flour and mix well.
- Pat dough evenly into jelly roll pan, covering the entire pan.
- Divide into 4 rows with a knife.
- Make an indentation in the center of each row with your finger.
- Spread preserves into each indentation.
- Bake 10-15 minutes-do not let it “brown”.
- While it’s baking, mix powdered sugar, almond extract.
- While cookies are still warm, drizzle with frosting.
- When cool, cut on the diagonal and serve.
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