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1/2 cup Butter, softened
1/2 cup light Brown Sugar, packed
1/4 cup Sugar
1 Egg Yolk
1/4 teaspoon Lemon Extract
1 1/2 cups Flour
3/4 teaspoon ground Cinnamon
1/8 teaspoon Salt
1/4 teaspoon Baking Powder
3/4 cup sliced Almonds
1/2 cup Raspberry Preserves
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In electric mixer, cream butter, brown sugar and sugar until light, then beat in egg yolk and lemon extract. Measure flour, cinnamon, salt and baking powder into a small bowl and stir to mix, then mix into the butter mixture. Stir in almonds until well mixed and crumbly. Grease an 8 inch square baking dish with butter, then pat half of the dough into bottom of dish. Measure preserves into a small dish and stir until it is of an easy spreading consistency; dump onto middle of dough in pan and spread as evenly as possible to 1/4 inch of sides of pan. Crumble remaining dough evenly over top, all the way to sides, then press lightly. Bake for about 30 minutes in a preheated 350 degree (Fahrenheit) oven. Remove from oven and cool completely if you can wait that long, then cut into sixteen squares.
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