Page 156 - 2019TOHCookbook

SHANAHAN | CHELMSFORD, MA | SERVES 16
My family loves this recipe. It is requested for every family gathering!
INGREDIENTS
1 cup flour
3⁄4 cup quick-cooking oats
1⁄2 cup granulated sugar
1⁄2 cup butter
1⁄2 tsp. almond extract
1⁄2 cup raspberry preserves
1⁄3 cup sliced almonds (optional)
INSTRUCTIONS
1. Grease a 9 x 13 inch baking pan.
2. Mix flour, oats and sugar. Add butter, cut it in with a pastry cutter. Stir in extract. Reserve 1 cup of the oat mixture.
3. Put the rest of the mixture in the pan, press down, use extra if needed to completely cover bottom of pan.
4. Spread preserves over the oat mixture to within a half-inch of the edges of the pan. Mix almonds with the reserved oat mixture and pat on top.
5. Bake at 350° F for 25 minutes, or until golden brown.
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RASPBERRY ALMOND BARS