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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 8 |
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Yet another gem from Cooking Light (July 2000). These are my mom's favorite dessert. I have made them days in advance; as long as they are stored in an airtight container, they're perfect. :) (NUTRITION PER SERVING CALORIES 91(26% from fat); FAT 2.6g (sat 1.5g,mono 0.8g,poly 0.1g); PROTEIN 0.9g; CHOLESTEROL 6mg; CALCIUM 7mg; SODIUM 59mg; FIBER 0.4g; IRON 0.5mg; CARBOHYDRATE 16.5g) Ingredients:
5 tablespoons butter or 5 tablespoons 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, crushed |
Directions:
1. Preheat oven to 350°.
2. Beat butter at medium speed of a mixer until light and fluffy.
3. Add sugars, salt, and extract, beating well.
4. Lightly spoon flour into dry measuring cups, and level with a knife.
5. Gradually add flour to butter mixture, beating until moist.
6. Remove 1/3 cup flour mixture, and set aside.
7. Press remaining flour mixture into bottom of an 8-inch square baking dish.
8. Bake at 350° for 15 minutes or until lightly golden.
9. Gently spread preserves over warm shortbread.
10. Combine 1/3 cup flour mixture with granola; sprinkle over preserves.
11. Bake at 350° for an additional 20 minutes or until golden brown.
12. Cool.
13. Serve and enjoy!
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