Shelly's Recipe

ALMOND-RASPBERRY BARS

Category: Bars

3/4 cup butter, softened
1 cup firmly packed brown sugar
1/4 cup sugar
2 egg yolks
2 cups flour
1/2 tsp baking powder
2/3 cup seedless raspberry preserves
1 cup sliced almonds
1 cup powdered sugar
2 tbsp water

Preheat oven to 350. In a large bowl, combine butter and sugars. Beat until fluffy. Add egg yolks, beating well.

In another bowl, combine flour and baking powder. Gradually add to butter mixture, beating at low speed until blended. Press into a foil-lined 13x9 inch baking pan. Bake for 20 minutes. Remove from oven and let cool 5 minutes. Spread evenly with preserves and sprinkle with almonds.

Return to oven and bake for 15 minutes. Cool completely. Combine powdered sugar and water. Drizzle over almond layer. Remove shortcake from pan by lifting foil. Peel back foil and cut shortcake into squares to serve.