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How to Make Swedish Jam Shortbread
- Preheat oven to 350°F (175°C).
- Grease and flour a 13x9 inch baking pan (baking spray works well).
- In a large bowl, combine 1 box (15.25 oz) yellow cake mix, 1 cup chopped nuts (walnuts or pecans recommended), 1 cup (2 sticks) unsalted butter, softened, and 1 large egg.
- Beat on low speed until the mixture resembles coarse crumbs.
- Press the crumb mixture evenly into the prepared pan.
- Spread 1 cup raspberry jam evenly over the shortbread crust.
- Bake for 25-30 minutes, or until the edges are golden brown and the center is set.
- While the shortbread is baking, prepare the glaze: In a small bowl, whisk together 1 cup powdered sugar, 2-4 tablespoons milk (or more, as needed), and 1/2 teaspoon vanilla extract until smooth. Add milk a teaspoon at a time until desired consistency is reached.
- Drizzle the glaze over the warm shortbread.
- Let the shortbread cool completely in the pan before cutting into bars.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
46g
Fat
6g
Carbs
6g
