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Enjoy this recipe from Our Best Grandma's Cookie Jar Recipes.
Submitted by: Wendy Ball from Battle Creek, MI
2 c. all-purpose flour
1/2 c. sugar
1/4 t. salt
1 c. cold butter, cubed
1 c. peach mango preserves, large chunks cut up
1/2 c. red raspberry jam
1/2 c. slivered almonds, lightly toasted
3/4 c. powdered sugar
1 t. vanilla extract
1 to 2 T. whipping cream or milk
Lightly spray a 9"x9" baking pan with non-stick vegetable spray; set aside. Combine flour, sugar and salt in a bowl. Cut in butter with a pastry blender until crumbly. Reserve one cup of flour mixture; press remaining
flour mixture into pan. Bake at 350 degrees for about 20 minutes, until golden. Remove from oven. Spread preserves over warm crust. Spread jam over the preserves. Sprinkle reserved flour mixture over
jam layer. Sprinkle with almonds. Return to oven for about 30 minutes, until golden and preserves are slightly bubbly. Set pan on a wire rack to cool. In a separate bowl, combine powdered sugar, vanilla and milk. Whisk until blended to a glaze consistency; drizzle over bars. Cool completely; cut into bars. Makes 2 to 3 dozen. | |
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Lightly spray a 9"x9" baking pan with non-stick vegetable spray; set aside. Combine flour, sugar and salt in a bowl. Cut in butter with a pastry blender until crumbly. Reserve one cup of flour mixture; press remaining
flour mixture into pan. Bake at 350 degrees for about 20 minutes, until golden. Remove from oven. Spread preserves over warm crust. Spread jam over the preserves. Sprinkle reserved flour mixture over
jam layer. Sprinkle with almonds. Return to oven for about 30 minutes, until golden and preserves are slightly bubbly. Set pan on a wire rack to cool. In a separate bowl, combine powdered sugar, vanilla and milk. Whisk until blended to a glaze consistency; drizzle over bars. Cool completely; cut into bars. Makes 2 to 3 dozen. |
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