Seriously Simple: Holiday cookie gifts from your kitchen
6 teaspoons raspberry preserves
1/2 cup sliced almonds
1. Preheat oven to 350 F. Combine the flour, sugar and salt in a medium bowl. Cut in butter with a pastry blender until crumbly. Reserve 1 cup flour mixture.
2. Lightly grease an 11-inch-by-7-inch pan or a 9-inch square pan. Press remaining flour mixture onto bottom of prepared pan.
3. Bake at 350 F 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 F for 35 to 40 minutes or until golden brown. Let cool 1 hour on a wire rack. Cut into bars.
Diane's Dried Fruit and Chocolate Bar Cookies
Makes 30 (2-inch-by-2-inch) bars or 60 bite-size pieces
1 1/4 cups chopped dried apricots
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