Raspberry Shortbread Bars

Happy Happy Friday!

Do you ever remember taking a short-cut on the way home only to find out that the short-cut actually took longer?

Well, these little raspberry bars should be called short-cut bars, but if you are looking for a super fast cookie-type bar thingy, these little short-cut bars are just for YOU! This is going to take way less time than cookies because they are all made at one time. No waiting for the batches to finish unless you double or triple the recipe!

The directions sound way longer, but once you make 'em once, they will most likely be a go-to quickie.

Don't you think they are just so pretty for VALENTINES?

Now, if taking short-cuts in real life really were shorter...even the ones we think just.might.be!


Raspberry Short-cut Bars

1/3 cup sugar

5 Tbsp. butter, softened

1 1/2 tsp. almond extract...the PURE kind

1 egg white

1 cup flour

2 TBSP. cornstarch

1/4 tsp. baking powder

1/4 tsp. sea salt

1/3 cup YUMMY RASPBERRY JAM


{GLAZE}

1/2 cup pwd. sugar

2 tsp. fresh lemon juice

1/4 tsp. pure almond extract

Combine all ingredients and stir until drizzly.


{Directions}

Preheat oven to 375*

*Beat sugar and butter with a mixer until well-blended
*Add 1 1/2 tsp. almond extract and egg white and beat well.

*Combine dry ingredients and add to sugar mixture and mix until well-blended. This dough will be a bit stiff.

*Divide dough in half and roll each portion into a 12-inch log.
*Place logs on to prepared baking sheet or onto SILPAT.


*Using your hand, make a dent down the middle of each log and spoon jam into identation.

*Bake at 375* for 20 minutes or until lightly browned.

*Drizzle glaze onto warm bars and cut each log diagonally into 8 bars. Let cool and then seperate and move.

ENJOY!

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