The smell of shortbread baking in your house is worth trying this recipe for. If you don’t like apricots, then try it with strawberry, raspberry, or peach. Omit the almonds if you don’t like it.
Preheat oven to 375 degrees. Butter a 9 x 13 inch pan and set aside.
In a large bowl, sift flour, sugar, baking powder, and salt.
Cut in the butter until butter is in very small chunks.
In a seperate bowl, whisk egg and extracts together.
Add to large bowl and stir to combine.
Divide the dough into two. Dough will be crumbly. Pat half of dough into pan. Spread jam evenly (but not to edges). Sprinkle rest of dough on top.
Sprinkle almond slices if desired.
Bake for 30 minutes or until top is a nice golden brown and the whole house smells of shortbread.
While shortbread is cooling. In a small bowl, whisk powdered sugar, milk, and almond extract. Warm drizzle in microwave for 20-30 seconds. Drizzle glaze over cooled bars.
Cut into squares and serve.