Diva's De-Lite Shortbread
Shortbread:
¾ c. softened butter
¼ c. sugar
2 c. flour
Topping:
1 tbsp. heavy cream (we like to use cream from our local dairy – Shetler’s)
6 oz. white chocolate
1 jar Food For Thought Cherry Raspberry Preserves
Sliced Almonds
Heat oven to 350. Mix butter and sugar until blended together. Add flour. If too crumbly, add 1 tablespoon of more butter. Press mixture into 9 by 9 pan. Poke holes in the mixture with a fork and bake 10 minutes or until edges start to slightly brown.
After shortbread is finished cooking, simmer cream and stir in white chocolate until melted. Pour chocolate mixture on the shortbread and let cool. Empty bottle of preserves atop shortbread until sufficiently covered. Sprinkle almonds on top.
Bake for 8 minutes to set. Cool and enjoy.
