> 1 cup (2 sticks) Country Crock Plant Butter Olive Oil
> 1/2 cup confectioners' sugar
> 1/2 tsp almond extract or 2 tsp vanilla extract
> 2 cups all-purpose flour
> 1/2 cup seedless raspberry jam
Preheat oven to 350°F. Line a 9-inch baking pan with foil or parchment leaving a 2-inch overhang and grease.
Beat Country Crock® Plant Butter with Almond Oil Stick in large bowl with electric mixer until fluffy, about 3 minutes. Add confectioners sugar and almond extract and beat until pale and fluffy, about 2 minutes. Gradually add flour and beat on low until blended.
Reserve 1/2 cup dough. Press remaining dough on bottom of prepared pan. Spread raspberry preserves to within 1/2-inch of edges. Crumble reserved dough over preserves and top with almonds.
Bake 45 minutes or until golden. Cool 15 minutes in pan. Using foil overhang transfer to wire rack and cool completely. Cut into 16 bars.
Recipe Provided by Country Crock
Add 1/4 cup sliced almonds as a topping