Ingredients
1 1/2
cups Gold Medal™ all-purpose flour
1/2
cup granulated sugar
2
teaspoons baking powder
1/4
teaspoon salt
1/4
cup firm butter or margarine, cut up
3
tablespoons milk
1/2
teaspoon almond extract
1
egg
1/2
cup apricot preserves
1/4
cup powdered sugar
1/4
teaspoon vanilla
1
to 2 teaspoons milk
Preparation
Heat oven to 400°F. Spray 8-inch square pan with cooking spray. In large bowl, mix flour, sugar, baking powder and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs.
In small bowl, mix milk, almond extract and egg. Add to flour mixture; stir just until moistened. With lightly floured fingers, press half of mixture in bottom of pan. Bake 5 minutes.
Spoon preserves evenly over baked layer; carefully spread. Drop remaining half of dough mixture by small spoonfuls evenly over preserves. Bake 13 to 18 minutes longer or until lightly browned. Cool completely, about 1 hour.
In small bowl, mix all glaze ingredients until smooth and thin enough to drizzle. Drizzle over cooled bars. For bars, cut into 5 rows by 5 rows.
