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Saturday, April 23, 2011

Peach Melba Shortbread Bars

I made these to take to a Japanese earthquake relief fundraiser.  I made one and a half recipes and baked it in a 9 x 13" pan.  (Numbers in parenthesis.) It worked out perfectly. 

I ended up having to trim about half inch off all around because the jam stuck to the foil.  Thank goodness I used the foil.  (The original recipe did not say to do that.)  Because it was for a bake sale, I cut them large (about 3" square), and there were only twelve bars.  Normally, I would not cut them that large; I'd just eat two or three small ones instead and not feel so guilty.

    • 2 cups all-purpose flour                (3 C)
    • 1/2 cup granulated sugar             (3/4 C)
    • 1/4 teaspoon salt                           (1/4 tsp)
    • 1 cup cold butter                            (1 1/2 C)
    • 1 cup peach preserves                    (1 18 oz jar)
    • 6 teaspoons raspberry preserves   (3 Tbsp)
    • 1/2 cup sliced almonds                 (3/4 C) 
    • Garnish: powdered sugar
  • 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. Line an 11- x 7-inch or 9-inch square pan with foil, extending beyond the sides to use to lift the bars out of the pan later. Grease the foil well, especially on the sides, so the jam won't stick.   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 by sprinkling with powdered sugar, if desired.

YIELD: Makes 1 1/2 to 2 dozen small bars 

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