INGREDIENTS FOR CRUST
1 ½ C flour
¾ C sugar
½ C butter, softened
¼ C shortening
INGREDIENTS FOR TOPPING
1 egg, lightly beaten
½ C sugar
½ C B&R Farms Dried Apricot Preserves
1 T butter, softened
½ t vanilla
1 C sliced almonds
DIRECTIONS FOR CRUST
In a mixing bowl, beat flour, sugar, butter and shortening. Pat into the bottom and ½" up the sides of an ungreased 9" x 13" pan. Bake at 350F for 15-18 minutes or until lightly brown.
DIRECTIONS FOR TOPPING
For topping: beat egg, sugar, preserves, butter and vanilla in a mixing bowl until smooth. Spread over hot crust. Sprinkle with almonds. Bake at 350F for 15-20 minutes. Cool and cut into 2" x 2" squares.