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.
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)
How to Make It
Preheat oven to 350°.
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.
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.