Welsh Sunday Shortbread
- Ready In:
- 35mins
- Ingredients:
- 8
- Serves:
-
8
ingredients
- 236.59 ml butter
- 473.18 ml flour
- 118.29 ml walnuts or 118.29 ml pecans, finely chopped
- 236.59 ml seedless raspberry jam
- 118.29 ml granulated sugar
-
Glaze
- 118.29 ml confectioners' sugar
- 2.46 ml almond extract
- 12.32 ml hot water (more, if needed)
directions
- Cream butter thoroughly adding sugar and working together until well mixed.
- Add nuts; mix.
- Sift flour and gradually work it into mixture until the consistency of short pastry.
- Do not roll dough, but press lightly into two round cakes.
- Place on greased cookie sheet.
- Pinch edges neatly with thumb and finger to form a small ridge.
- Cover cakes with raspberry jam.
- With fork, jab tops of cakes thoroughly.
- Bake in 400°oven for 20 minutes.
- Drizzle glaze over warm cakes.
- Cut each into 4 wedges.
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RECIPE SUBMITTED BY
ElaineAnn
United States