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1/2 c (1 stick) butter, at room temperature
2 t almond extract
1/4 c sugar
Pinch of salt
1 c flour
1/4 c cornstarch
1/2 c apricot preserves (or your choice)


Preheat the oven to 350 degrees. With mixer, combine the butter, almond extract, salt and sugar until creamy (about 3 minutes).
Add the flour and cornstarch and mix until well blended.
Evenly press the dough into an 8-inch-square baking pan.
Pierce all over with a fork. Spread the preserves across the dough.
Bake for 25 to 30 minutes, or until the dough is golden brown and the preserves are bubbling. Let cool in the pan on a wire rack for at least 20 minutes.
While still in the pan, carefully cut the cooled shortbread into diamond or square shapes.

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