Heavenly Apricot Cobbler Bars

Ingredients

• 0.1 teaspoon almond extract 
• 0.8 cup apricot preserves 
• 0.3 cup brown sugar packed
• 1.3 cups flour all-purpose
• 0.3 cup powdered sugar 
• 0.5 cup granola without raisins low-fat crushed (such as Kellogg's Granola without Raisins)
• 0.3 teaspoon salt 
• 5 tablespoons stick margarine softened

Equipment

• oven
• knife
• blender
• baking pan
• measuring cup

Directions

1. Preheat oven to 35
2. Beat butter at medium speed of a mixer until light and fluffy.
3. Add sugars, salt, and extract, beating well. Lightly spoon flour into dry measuring cups, and level with a knife. Gradually add flour to butter mixture, beating until moist.
4. Remove 1/3 cup flour mixture, and set aside.
5. Press remaining flour mixture into bottom of an 8-inch square baking dish.
6. Bake at 350 for 15 minutes or until lightly golden. Gently spread preserves over warm shortbread.
7. Combine 1/3 cup flour mixture with granola; sprinkle over preserves.
8. Bake at 350 for an additional 20 minutes or until golden brown. Cool.