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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 12 |
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From Cynthiana, Kentucky, Janice Smith shares the recipe for these yummy bar cookies. Oats and almonds are a crunchy complement to the sweet pineapple filling. Ingredients:
3/4 cup king arthur unbleached all-purpose flour |
3/4 cup quick-cooking oats |
1/3 cup packed brown sugar |
5 tablespoons reduced-fat butter |
1/2 teaspoon almond extract |
3 tablespoons sliced almonds |
1 cup pineapple preserves |
Directions:
1. In a food processor, combine the flour, oats and brown sugar; cover and process until blended. Add butter and extract; cover and pulse until crumbly. Remove 1/2 cup crumb mixture to a bowl; stir in sliced almonds.
2. Press remaining crumb mixture into a 9-in. square baking pan coated with cooking spray. Spread preserves over crust. Sprinkle with reserved crumb mixture. Bake at 350° for 25-30 minutes or until golden. Cool on a wire rack. Yield: 1 dozen.
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