Source: Betty Crocker Christmas Cookies 2008Beautiful!!!Rich shortbread is the base for beautiful bars featuring sweet strawberry preserves and a nutty almond streusel.
Servings: 32 bars
Cook time: 50 minutes Ingredients:
1 cup butter, softened
3/4 cup granulated sugar
2 cups Gold Medal® all-purpose flour
1/4 teaspoon salt
1/4 cup packed almond paste (from 7-oz roll), crumbled (not marzipan)
1/4 cup sliced almonds
1 jar (12 oz) strawberry preserves
1 teaspoon powdered sugar
3/4 cup granulated sugar
2 cups Gold Medal® all-purpose flour
1/4 teaspoon salt
1/4 cup packed almond paste (from 7-oz roll), crumbled (not marzipan)
1/4 cup sliced almonds
1 jar (12 oz) strawberry preserves
1 teaspoon powdered sugar
Directions:
1. Heat oven to 350°F. Line bottom and sides of 9-inch square pan with foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan; spray foil with cooking spray.
2. In large bowl, beat butter and granulated sugar with electric mixer on medium-high speed until well mixed. Beat in flour and salt on medium speed just until blended. Press 3 1/2 cups mixture into pan. Bake about 20 minutes or until top begins to brown.
3. Meanwhile, in same bowl, mix remaining crumb mixture and crumbled almond paste with fork until small clumps form; stir in almonds.
4. Spread preserves evenly over hot base. Crumble almond paste mixture evenly over preserves; press slightly.
5. Bake 25 to 30 minutes or until top and edges are golden brown and preserves are bubbly. Using foil handles, lift bars from pan; remove foil from sides of bars. Cool completely on cooling rack before cutting. Sprinkle powdered sugar on top. Cut into 8 rows by 4 rows. Cut each square in half diagonally.
High Altitude (3500-6500 ft): In step 2, bake about 25 minutes or until golden.
2. In large bowl, beat butter and granulated sugar with electric mixer on medium-high speed until well mixed. Beat in flour and salt on medium speed just until blended. Press 3 1/2 cups mixture into pan. Bake about 20 minutes or until top begins to brown.
3. Meanwhile, in same bowl, mix remaining crumb mixture and crumbled almond paste with fork until small clumps form; stir in almonds.
4. Spread preserves evenly over hot base. Crumble almond paste mixture evenly over preserves; press slightly.
5. Bake 25 to 30 minutes or until top and edges are golden brown and preserves are bubbly. Using foil handles, lift bars from pan; remove foil from sides of bars. Cool completely on cooling rack before cutting. Sprinkle powdered sugar on top. Cut into 8 rows by 4 rows. Cut each square in half diagonally.
High Altitude (3500-6500 ft): In step 2, bake about 25 minutes or until golden.
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