---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Apricot Almond Bars/dessert Show
 Categories: Cookies
      Yield: 10 servings
 
  3 1/2 c  All-purpose flour; (divided)
      1 ts Salt; (divided)
  1 1/2 c  Butter; softened
    3/4 c  Powdered sugar
      1 ts Vanilla extract
     12 oz Apricot preserves
  1 1/2 ts Baking powder
    2/3 c  Sugar
    2/3 c  Firmly packed brown sugar
      1 ts Almond extract
      3 lg Eggs
      1 c  Chopped toasted almonds
 
    THE DESSERT SHOW SHOW #DS3145 AIR DATES:  1/23/96, 1/27/96
     Preheat oven to 350 degrees.  Grease a 10 by 15 by 1 inch jelly roll
  pan.  For crust: mix together 2 cups flour and 1/2 teaspoon salt. Beat 3/4
  cup butter, powdered sugar and vanilla together at medium speed until light
  and fluffy. Turn mixer to low speed and add flour mixture to butter. Beat
  until well combined.  Mixture will be crumbly. Press dough into bottom of
  jelly roll pan. Bake 20 minutes until light golden brown. Cool on wire rack
  5 minutes. Spread preserves over warm crust. Cool completely.
    For topping: combine remaining 1 1/2 cups flour, baking powder and
  remaining 1/2 teaspoon salt.  Beat together remaining 3/4 cup butter, sugar
  and brown sugar and almond extract until light and fluffy. Add eggs, one at
  a time and beat well. Stir in chopped almonds. Spread evenly over cooled
  crust.  Bake 1/2 hour.  Cool completely on wire rack. Serve cut into bars.
 
-----