- 1-1/4 cup all purpose flour
- 3 tablespoons granulated sugar
- 1/2 cup butter
- 14oz jar of Paula's Marionberry pepper jelly or Paula's Red Raspberry
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In a mixing bowl stir together the flour and sugar. Then cut in the butter till mixture resembles fine crumbs. Form mixture into a ball and kneed. After kneading dough, divide dough in half. Shape each portion into a 8" roll. Place rolls 4 to 5 inches apart on an ungreased cookie sheet. pat each roll into a 2" wide strip. Using the back of a spoon, slightly press 1" wide indentation lengthwise down center of each strip.
Bake in a 350 degree oven for 20 to 25 minutes or till edges are lightly browned. Transfer cookie sheet to a wire rack. If necessary, re-form the indentations in the shortbread. Then immediately spoon jelly evenly into the indentation. While shortbread is still warm, diagonally cut the strips crosswise into 1" pieces. Drizzle with powdered sugar icing. Cool completely, then remove cookies from cookie sheet.
1 cup sifted powdered sugar
1/4 teaspoon almond extract
1 to 2 tablespoons milk
In a mixing bowl mix all ingredients together. Makes approx. 1/3 cup.
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