LYNNE TOLLEY / MISS MARY BOBO'S BOARDING HOUSE
Peach Melba Shortbread Bars
2 c all-purpose flour
1/2 c sugar
1/4 t salt
1 c cold butter
1 c peach preserves
1 T whiskey
6 t raspberry preserves
1/2 c sliced almonds
Powdered sugar to garnish
1. 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.
2. Lightly grease an 11 x 7-inch or 9 inch square pan. Press remaining flour mixture onto bottom of prepared pan.
3. Bake 350 for 25 to 30 minutes or until slightly browned.
4. Whisk together peach preserves and whiskey and spread over crust in pan. Dollop raspberry preserves by ½ teaspoons over peach mixture. Sprinkle reserved 1 cup flour mixture over preserves. Sprinkle with almonds.
5. Bake at 350 degrees for 35 to 40 minutes or until golden brown. Let cool 1 hour on a wire rack. Cut into bars. Garnish with sprinkle of powdered sugar.
Makes: 1 1/2 to 2 dozen bars
