This is the best "cookie" we've tried in a long time, my picky-picky husband is in love with this sweet treat!!! He likes raspberry bars the best, but any jam will work well in this recipe.

The bottom layer is a deliciously sweet and TENDER shortbread cookie crust, then there is a simple layer of your favorite jam, nuts and then more shortbread pieces on top. It couldn't be easier!!! 

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3/4 cup butter (room temperature)1/2 cup powdered sugar1 teaspoon vanilla extract1/2 teaspoon almond  extract1 1/2 cups flour3/4 cup of your favorite jam (stirred until loose)3/4 cup of pecans (chopped small) and toasted a little
Preheat oven to 350°F and line an 8"x 8" pan with parchment or foil.If you are using foil, spray it lightly with cooking spray.
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Beat the (room temperature) butter, powdered sugar and extracts for about 2 minutes. 
Add the flour and beat until it all comes together. I use a stand mixer, but if you are using a smaller mixer, the dough will look just a little crumbly...but that's OK, it will still work fine.
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Remove 1/2 cup of this dough and flatten it out, wrap it in plastic and freeze for 10 minutes. 
Pat the rest of the dough into the foil (or parchment) lined pan, in an even layer. Top with the chopped pecans and press them gently into the dough just a little. Spread the jam evenly over the nut layer.
Take the reserved dough out of the freezer and s...