Raspberry Shortbread - cooking recipe

Ingredients

18 1/2 oz. butter cake mix
1/2 c. chopped pecans
1/4 c. butter
1 egg
10 oz. jar raspberry preserves
1/2 c. powdered sugar
2 1/2 tsp. water
1/2 tsp. almond extract

Preparation

Combine cake mix, nuts, butter and egg.
Mix until crumbly. Press into bottom of greased 9 x 13-inch pan.
Spread with preserves.
Bake at 350\u00b0
for 25 minutes.
Combine sugar, water and almond extract and mix until smooth.
Drizzle over warm shortbread.
Cool and cut into bars.