Recipe: Apricot Cobbler Bars

APRICOT COBBLER BARS

5 tablespoons butter or stick margarine, softened
1/4 cup confectioners' 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

Heat oven to 350 degrees F.

At medium speed of mixer, beat butter light and fluffy. Add confectioners' and brown sugars, salt, and extract; beat well.

Lightly spoon flour into dry measuring cups; level with a knife. Gradually add flour to butter mixture, beating until moist. Remove 1/3 cup flour mixture; 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.

Mix reserved 1/3 cup flour mixture with granola; sprinkle over preserves.

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

Makes 24 bars, 1 1/3-by-2-inches each
Source: Mary Corpening Barber and Sara Corpening Whiteford, San Francisco caterers and authors of Cocktail Food