This version of our favorite shortbread recipe is made with Musselman’s Blueberry Pie Filling. Try using Lemon, Peach, or Strawberry.
Preheat oven to 325° F. Grease a 9 x 13 baking pan.
In a large mixing bowl cream butter and sugar. Add eggs one at a time and beat until light and fluffy. Add flour and lemon rind.
Put 1/2 of the dough into the pan and cover with pie filling. Drop remaining dough in spoonfuls over the top.
Bake for 45 minutes or until golden brown. Cool, top with icing.
In a bowl, combine the confectioners’ sugar, water, and lemon juice. Stir until combined and smooth (mixture will be thick). With a fork or small spatula, drizzle on top of cooled shortbread.