INGREDIENTS:
1 pkg. Pillsbury Plus butter recipe cake mix
1/2 c. finely chopped nuts
1/4 c. butter, softened
1 egg
10 oz. jar raspberry preserves
GLAZE:
1/2 c. powdered sugar
2 1/2 tsp. water
1/2 tsp. almond extract
DIRECTIONS:
Heat oven to 350 degrees. Grease and flour 9×13 inch pan. In large bowl, combine cake mix, nuts, butter and egg at low speed until crumbly, press into prepared pan. Spread with preserves. Bake at 350 degrees for 20 to 25 minutes or until edges are light brown.
Combine glaze ingredients until smooth. If thinner glaze is desired, stir in additional water a drop at a time. Drizzle over warm shortbread. Cool completely, cut into about 36 bars.
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