Serves: 5
Total Calories: 744
Cream butter and sugar. Add vanilla, then flour. Press in greased 9- inch-square pan. Bake at 325° for 40 minutes. Remove.
Topping:
Mix jam with almond extract and smooth over shortbread; sprinkle with almonds. Bake another 15 minutes. Cool and cut.
This Raspberry Shortbread recipe is from the Best of the Best from the Pacific Rim Cookbook Cookbook. Download this Cookbook today.
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