Welsh Sunday Shortbread

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 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
• 1/2 cup confectioners' sugar
• 1/2 teaspoon almond extract
• 2 1/2 teaspoons hot water (more, if needed)

Recipe

• 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.