Swedish Jam Shortbread
1 box Pillsbury Butter Recipe cake mix
1/2 cup finely chopped nuts
1/4 cup margarine or butter, softened
1 egg
10 ounces raspberry jam
Glaze:
1/2 cup powdered sugar
2 1/2 teaspoons water
1/2 teaspoon almond extract
Heat oven to 350 degrees. Grease and flour 13" x 9" cake pan. In large bowl, combine cake mix, nuts, margarine and egg at low speed until crumbly. Press in pan. Spread with raspberry jam. Bake 20 – 25 minutes or until edges are light brown. Combine glaze ingredients until smooth. Drizzle over warm shortbread. Cool completely. Cut into bars.
Submitted by Gloria Faye Baldwin
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