HEAVENLY APRICOT COBBLER BARS

"These bar cookies can be made several days in advance; store in an airtight container with wax paper between layers to prevent sticking."

5 tablespoons butter or stick margarine, softened
1/4 cup powdered sugar
1/4 cup packed brown sugar
1/4 teaspoon salt
1/8 teaspoon almond extract
1 1/4 cups all-purpose flour
3/4 cup apricot preserves
1/2 cup low-fat granola without raisins, crushed

Preheat oven to 350 degrees F.

Beat butter at medium speed of a mixer until light and fluffy. Add sugars, salt and extract, beating well.

Lightly spoon flour into a dry measuring cup, and level with a knife. Gradually add flour to butter mixture, beating until moist.

Remove 1/3 cup flour-butter mixture, and set aside. Press remaining flour mixture into bottom of an 8-inch square baking dish.

Bake at 350 degrees F for 15 minutes or until lightly golden.

Gently spread preserves over warm shortbread. Combine remaining 1/3 flour-butter mixture with granola; sprinkle over preserves.

Bake at 350 degrees F for an additional 20 minutes or until golden brown. Cool.

Makes 2 dozen
Source: Cooking Light, July 2000