Yield: 36 servings
Measure | Ingredient |
---|---|
1½ cup | All-purpose flour |
¾ cup | Confectioner's sugar |
½ cup | Butter or margarine -- |
1 each | Egg -- lightly beaten |
½ cup | Sugar |
½ cup | Apricot preserves |
1 tablespoon | Butter or margarine -- |
\N \N | Softened |
¼ cup | Shortening |
\N \N | Softened |
½ \N | Teaspbon |
1 cup | Sliced almonds |
\N \N | Vanilla extract |
CRUST
TOPPING
In a mixing bowl, beat flour, sugar, butter and shortening. Pat into the boftom and ½ in. up the sides of an ungreased 13-in. x 9-in. x 2-in. baking pan. Bake at 350" for 15-18 minutes or until lightly browned. For topping, beat egg, sugar, preserves, butter and vanilla in a mixing bowl until smooth. Spread over hot crust. Sprinkle with almonds. Bake at 350 deg. for 15-20 minutes. Cool. Yield: 2½ - 3 dozen.
Recipe By : Taste of Home