While you could easily make these with another type of jam/center, raspberry is one of my favorites, and this recipe does not disappoint in any way, shape or form – even my non-raspberry liking friend loves them! It is basically a very good shortbread ‘bar’ with a strip of jam in the middle and a light piping of sweetness on the top (which you could skip if you wanted). Be sure to use butter, not margarine, and a good quality jam (Bonne Maman my go-to). Ignore the 1/2 cup designation and use what you feel like. I also used heavy cream for the glaze (vs. evaporated milk).
