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Peach Melba Shortbread Bars

Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell
Hands-On time 20 mins
Total time 2 hrs, 20 mins
Yield Makes 1 1/2 to 2 dozen bars

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 cup cold butter
  • 1 cup peach preserves
  • 6 teaspoons raspberry preserves
  • 1/2 cup sliced almonds
  • Garnish: powdered sugar

How to Make It

  1. Preheat oven to 350°. Combine first 3 ingredients in a medium bowl. Cut in butter with a pastry blender until crumbly. Reserve 1 cup flour mixture.

  2. Lightly grease an 11- x 7-inch or 9-inch square pan. Press remaining flour mixture onto bottom of prepared pan.

  3. Bake at 350° for 25 to 30 minutes or until lightly browned.

  4. Spread peach preserves over crust in pan. Dollop raspberry preserves by 1/2 teaspoonfuls over peach preserves. Sprinkle reserved 1 cup flour mixture over preserves. Sprinkle with almonds.

  5. Bake at 350° for 35 to 40 minutes or until golden brown. Let cool 1 hour on a wire rack. Cut into bars. Garnish, if desired.