Allison Whiting
1 ⅓ cups butter or margarine, softened¾ cup sugar
1 egg
1 teaspoon grated lemon peel
2 ½ cups all-purpose flour
1 ½ cups slivered almonds
1 teaspoon ground cinnamon
¾ cup raspberry preserves
Powdered Sugar
Preheat oven to 350˚ F. Grease 13X9-inch baking pan.
Beat butter and sugar in large bowl with electric mixer until creamy. Beat in egg and lemon peal until blended. Mix in flour, almonds and cinnamon until well blended.
Press 2 cups dough into bottom of prepared pan. Spread preserves over crust. Press remaining dough, a small amount at a time, evenly over preserves. (Leave space in between dough to allow raspberry to show through.)
Bake 35 to 40 minutes until golden brown. Cool in pan on wire rack. Sprinkle with powdered sugar; cut into bars.
Makes 36 bars.
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