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Heavenly Apricot Cobbler Bars

Yield 2 dozen bars (serving size: 1 (2 x 1 1/3-inch) piece)
These apricot cobbler bar cookies can be made several days in advance; store in an airtight container with wax paper between layers to prevent sticking.

Ingredients

  • 5 tablespoons butter or stick margarine, softened
  • 1/4 cup powdered sugar
  • 1/4 cup packed brown sugar
  • 1/4 teaspoon salt
  • 1/8 teaspoon almond extract
  • 1 1/4 cups all-purpose flour
  • 3/4 cup apricot preserves
  • 1/2 cup low-fat granola without raisins, crushed (such as Kellogg's Low-fat Granola without Raisins)

Nutrition Information

  • calories 91
  • caloriesfromfat 26 %
  • fat 2.6 g
  • satfat 1.5 g
  • monofat 0.8 g
  • polyfat 0.1 g
  • protein 0.9 g
  • carbohydrate 16.5 g
  • fiber 0.4 g
  • cholesterol 6 mg
  • iron 0.5 mg
  • sodium 59 mg
  • calcium 7 mg

How to Make It

  1. Preheat oven to 350°.

  2. Beat butter at medium speed of a mixer until light and fluffy. 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. Remove 1/3 cup flour mixture, and set aside.

  3. Press remaining flour mixture into bottom of an 8-inch square baking dish. Bake at 350° for 15 minutes or until lightly golden. Gently spread preserves over warm shortbread. Combine 1/3 cup flour mixture with granola; sprinkle over preserves. Bake at 350° for an additional 20 minutes or until golden brown. Cool.