Swedish Shortbread

My mom has made these every Christmas that I can remember. Her's are always shaped perfectly and turn out every time. Mine, not so much. In fact last year, my dough was too warm when I baked them so they came out of the oven like melted snowmen. But I keep trying and remember that baking requires a healthy dose of patience. This year, my Swedish shortbread turned out much better.

Ingredients

1 C Butter, softened

1/2 C + 2 T sugar

2 C flour

Mix well till dough is consistency of play dough.

Divide into four sections, Shape into small oval logs, refrigerate 20 minutes.

Roll each log to 2-3" wide. With your thumb, make well down center of each piece.

Fill with raspberry jam.

Bake at 325 degrees 15 minutes till light brown around edges.

Glaze & Cut while still warm.

Glaze

1 C Powder Sugar

1 t almond flavor

2-3 t water

Mix well to drizzling consistency, adding water 1 teaspoon at a time.

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