Apricot Cobbler Bars

5 Tbsp butter, softened
1/4 c powdered sugar
1/4 c packed brown sugar
1/4 tsp salt
1/8 tsp almond extract
1 1/4 c all-purpose flour
3/4 c apricot preserves
1/2 c plain granola, crushed

Beat butter with mixer on medium speed until light and fluffy. Add sugars, salt and extract, beating well. Gradually add flour, beating until moist. Remove 1/3 c flour mixture; set aside. Press remaining flour mixture into an 8" square baking pan. Bake at 350 degrees for 15 minutes or until lightly golden. Gently spread preserves over warm shortbread. Combine reserved flour mixture and granola; sprinkle over preserves. Bake at 350 degrees for 20 minutes more or until golden brown.

NOTES
From Cooking Light.
Untried.