Monday, September 13, 2010
1 cup unsalted butter, softened
1/2 teaspoon almond extract
1 cup raspberry preserves
Preheat oven to 350 degrees.
Butter, then line with parchment, an 11x8 or 9x9 baking pan; set aside.
In a large bowl, combine all ingredients except raspberry preserves.
Beat on low for 2-3 minutes, or until well mixed.
Reserve 1 1/2 cup of the mixture and set aside.
Press remaining mixture into bottom of prepared pan.
Spread preserve to within 1/2" of edge.
Crumble reserved mixture over preserves.
Bake for 45 minutes at 350 degrees.
Cool before cutting into bars.
Today's post is linked to Our Krazy Kitchen, Save Room for Dessert.