Swedish Raspberry Shortbread - cooking recipe

Ingredients

1 (18 1/2 oz.) box butter cake mix
1/2 c. finely chopped pecans
1/4 c. butter, softened
1 egg
1 (10 oz.) raspberry preserves
1/2 c. powdered sugar
2 1/2 tsp. water
1/2 tsp. almond extract

Preparation

Preheat oven to 350\u00b0.
Grease and flour a 9 x 13-inch pan.
In a large bowl combine cake mix, nuts, butter and egg.
Mix at low speed until crumbly.
Press mixture in bottom of pan.
Spread with preserves.
Bake 25 minutes or until edges are light brown.