Peach Melba Shortbread Bars


This recipe is from Southern Living, one of my favorite places to get good recipes. (It's almost as good of a source as my sister, Ginny Phillips.)

2  cups  all-purpose flour
1/2  cup  granulated sugar
1/4  teaspoon  salt
1  cup  cold butter
1  cup  peach preserves
6  teaspoons  raspberry preserves
1/2  cup  sliced almonds
Garnish: powdered sugar

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. Lightly grease an 11- x 7-inch or 9-inch square pan. Press remaining flour mixture onto bottom of prepared pan. Bake at 350° for 25 to 30 minutes or until lightly browned.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.Bake at 350° for 35 to 40 minutes or until golden brown. Let cool 1 hour on a wire rack. Cut into bars. Garnish, if desired.

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