Apricot Almond Bars

Crust:

1 ½ C flour

¾ C sugar

½ C butter, softened

¼ C shortening

Topping:

1 egg, lightly beaten

½ C sugar

½ C B&R Farms Dried Apricot Preserves

1 T butter, softened

½ t vanilla

1 C sliced almonds

In a mixing bowl, beat flour, sugar, butter and shortening. Pat into the bottom and ½" up the sides of an ungreased 9" x 13" pan. Bake at 350F for 15-18 minutes or until lightly brown.

For topping: beat egg, sugar, preserves, butter and vanilla in a mixing bowl until smooth. Spread over hot crust. Sprinkle with almonds. Bake at 350F for 15-20 minutes.  Cool and cut into 2" x 2" squares.