1 (18 ounce) package yellow cake mix
1/2 cup walnuts, finely chopped
1/4 cup butter or margarine, softened
1 egg
1 (10 ounce) jar seedless red raspberry jam
GLAZE:
1/2 cup confectioners' sugar
2 1/2 teaspoons water
1/2 tsp. vanilla extract
In a large bowl combine cake mix, nuts, butter, and egg. Beat on low speed until crumbly. Press evenly in a greased and floured 13x9x2-inch pan. Spread with raspberry jam. (You can heat the jam in the microwave for 30 seconds to make it easier to spread.) Bake at 350 degrees for 25 minutes or until edges are golden brown. Combine glaze ingredients until smooth; add additional water a drop at a time for desired consistency. Drizzle over warm shortbread. Cool completely. Cut into bars.
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