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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