Peach Melba Shortbread Squares

This may be a short intro, but trust me when I say this delight of a bar speaks a thousand words. It's a Southern Living recipe and I took them to our year-end luncheon at the Garden Club recently. Does everyone love peach melba as much as I do? Of course, a little vanilla ice cream on top of this bar would make this recipe more authentic (Oh the calories!), but trust me when I say these are marvelous as is. Everyone wanted the recipe!

Peach Melba Shortbread Bars
From Southern Living

Ingredients:

2 cups all-purpose flour 

1/2 cup granulated sugar 

1/4 teaspoon salt 

1 cup cold butter 

1 cup peach preserves 

6 teaspoons raspberry preserves 

1/2 cup sliced almonds 

Garnish with powdered sugar 

Method:

Preheat oven to 350°. Combine first 3 ingredients in a medium bowl. Cut in butter with a pastry blender until crumbly. Reserve 1 cup flour mixture.

Lightly grease an 11- x 7-inch or 9-inch square pan. Press remaining flour mixture onto bottom of prepared pan.

Bake at 350° for 25 to 30 minutes or until lightly browned.

Spread peach preserves over crust in pan. Dollop raspberry preserves by 1/2 teaspoonfuls over peach preserves. Sprinkle reserved 1 cup flour mixture over preserves. Sprinkle with almonds.

Bake at 350° for 35 to 40 minutes or until golden brown. Let cool 1 hour on a wire rack. They're easier to cut if you refrigerate for a while. Cut into bars. Garnish with confectioners sugar, if desired.

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