This easy, quick and economical bar is so moist, tender and yummy. A great treat to take along to a party, outing – anytime.
You can use any flavor of bottled jam and change up the dessert for a new experience too.
PEACH JAM SHORTBREAD
1 package yellow cake mix
1/4 cup butter, softened (not melted)
8-10 oz. (1 – 1 1/4 cup) peach, apricot or your desired flavor of preserves (not freezer method, must be cooked bottled type)
3/4 cup powdered sugar
1/2 tsp. almond extract
3 1/2 tsp. water, more if needed
Directions: Preheat oven to 350 degrees. Coat a 13×9″ cake pan with cooking spray.
In a medium bowl, combine cake mix, butter and egg at a low speed with a mixer on low until crumbly. Press mixture evenly into the prepared pan. Spread the preserves evenly over the cake mix mixture.Bake at 20 – 25 minutes or until the edges are a medium brown.
After taking the pan out of the oven, combine in a small bowl the glaze ingredients and mix until smooth.
The desired consistency is thin but not as thin as water.
Drizzle evenly over the warm jam shortbread.Cool completely and cut into bars.
Keep in a covered container.Recipe and copyright by Carrie Groneman, A Mother’s Shadow, 2013
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