Welsh Sunday Shortbread

ZWT6 - Great Britain

• Ready In: 35 mins
• Serves: 8

Ingredients

• 1  cup butter
• 2  cups flour
• 1⁄2 cup walnuts or 1⁄2 cup pecans, finely chopped
• 1  cup  seedless raspberry jam
• 1⁄2 cup granulated sugar

• Glaze

• 1⁄2 cup confectioners' sugar
• 1⁄2 teaspoon  almond extract
• 2 1⁄2 teaspoons hot water (more, if needed)

Directions

1. Cream butter thoroughly adding sugar and working together until well mixed.
2. Add nuts; mix.
3. Sift flour and gradually work it into mixture until the consistency of short pastry.
4. Do not roll dough, but press lightly into two round cakes.
5. Place on greased cookie sheet.
6. Pinch edges neatly with thumb and finger to form a small ridge.
7. Cover cakes with raspberry jam.
8. With fork, jab tops of cakes thoroughly.
9. Bake in 400°oven for 20 minutes.
10. Drizzle glaze over warm cakes.
11. Cut each into 4 wedges.