Jam Shortbread

1 (18.25 ounce) box buttery cake mix
1/4 cup butter, softened
1 egg
1 (10 to 12 ounce) jar apricot preserves

Glaze
1/2 cup confectioners' sugar
1/2 teaspoon almond extract
2 1/2 teaspoons water

Preheat oven to 350 degrees F. Grease and flour a 13 x 9-inch pan.

In a large bowl, combine cake mix, margarine and egg at low speed until crumbly. Press mixture in prepared pan. Spread with preserves. Bake for 20 to 25 minutes or until edges are light brown.

Combine Glaze ingredients until smooth. If needed, add additional water, a drop at a time, for desired consistency. Drizzle over warm shortbread. Cool completely; cut into bars.