Jam Shortbread

Ingredients

Shortbread

• 1 (18.25 ounce) box buttery cake mix*
• 1/4 cup butter, softened
• 1 egg
• 1 (10 to 12 ounce) jar apricot preserves

Glaze

• 1/2 cup confectioners' sugar
• 1/2 teaspoon almond extract
• 2 1/2 teaspoons water

Instructions

1. Heat oven to 350 degrees F. Grease and flour** a 13 x 9 inch pan.
2. In a large bowl, combine cake mix, butter and egg at low speed until crumbly. Press mixture in prepared pan. Spread with preserves.
3. Bake for 20 to 25 minutes or until edges are light brown.
4. Combine Glaze ingredients until smooth. If needed, add additional water, a drop at a time, for desired consistency. Drizzle over warm shortbread.
5. Cool completely; cut into bars.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

** For best results, use our Pan Release!