Beautiful color combination that would fit perfectly for a 4th of July cook out!
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Beautiful color combination that would fit perfectly for a 4th of July cook out!
1 tsp grated lemon peel
1 cup margarine or butter
2 eggs, beaten
3/4 cup slivered almonds, chopped
12 oz strawberry preserves
3 1/4 cups all-purpose flour, divided
1/2 cup blueberries
1 tsp Clabber Girl Baking Powder
1 1/2 cups sugar
Preheat oven to 375 F. Grease 15 x 10 x 1 inch jelly roll pan. Sift together 3 cups flour, and Clabber Girl Baking Powder; set aside. In a large bowl, cream together sugar and margarine until fluffy. Add flour mixture and lemon peel to creamed mixture. Beat at low speed until crumbly. Add almonds, and eggs; stir with fork until evenly moistened. Remove 1 cup dough; set aside. Pat remaining dough into pan. Spread preserves over dough, leaving a 1/4 inch border uncovered. Spread blueberries evenly over preserves. Combine remaining 1/4 cup flour with reserved dough. Crumble evenly over preserves. Bake 22 to 27 minutes or until lightly browned. Cool. Cut into 2 1/2 x 1 1/2 inch bars.
1 tsp grated lemon peel
1 cup margarine or butter
2 eggs, beaten
3/4 cup slivered almonds, chopped
12 oz strawberry preserves
3 1/4 cups all-purpose flour, divided
1/2 cup blueberries
1 tsp Clabber Girl Baking Powder
1 1/2 cups sugar
Preheat oven to 375 F. Grease 15 x 10 x 1 inch jelly roll pan. Sift together 3 cups flour, and Clabber Girl Baking Powder; set aside. In a large bowl, cream together sugar and margarine until fluffy. Add flour mixture and lemon peel to creamed mixture. Beat at low speed until crumbly. Add almonds, and eggs; stir with fork until evenly moistened. Remove 1 cup dough; set aside. Pat remaining dough into pan. Spread preserves over dough, leaving a 1/4 inch border uncovered. Spread blueberries evenly over preserves. Combine remaining 1/4 cup flour with reserved dough. Crumble evenly over preserves. Bake 22 to 27 minutes or until lightly browned. Cool. Cut into 2 1/2 x 1 1/2 inch bars.