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 -- |
| Softened | |
| ¼ cup | Shortening |
| Softened | |
| ½ | Teaspbon |
| 1 cup | Sliced almonds |
| 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