1 pkg. butter recipe cake mix
1/2 c. finely chopped nuts
1/4 c. butter
1 egg
10 oz. raspberry preserves or jam

Heat oven to 350 degrees. Grease and flour 13 x 9 inch pan. In large bowl combine cake mix, nuts, butter and egg until crumbly. Press into prepared pan. Spread preserves on top of crust and bake for 20-25 minutes (edges will be light brown).

Combine glaze ingredients (add a few drops of water if needed) and drizzle over warm shortbread. Cool completely before cutting.