Almond Berry Squares

1 c. Softened butter

1 c. Sugar

1 C. Brown Sugar

1 C. Almond Butter

2 eggs

1t. Baking Powder

1 ½ t. Baking Soda

2 ½ c. flour

1 c. of berry jam

1 c. sliced almonds

Preheat oven to 350 degrees.  Cream butter, eggs, sugars, and almond butter with electric mixer.  This takes a while because you want to beat this until it becomes pale tan.  Combine flour, baking powder and baking soda in a separate bowl.  Reduce the speed of your mixer and add in dry ingredients.  Only mix until the flour is incorporated.   Separate 1 ½ c. of the cookie dough for later use.  Press cookie dough into 2 9x13 cake pans.  I use a small rolling pin to assure even distribution.  Spread ½ c. of jam on top of pressed dough;

I find this task is easier with an off-set spatula.  Now take reserved cookie dough and drop on top of the spread jam making sure that it is evenly distributed.  Don’t worry about the dough seeming to set high, it will “melt down with the oven heat.  Sprinkle with sliced almonds.  Bake for 20 to 25 minutes.

Cook’s note:  This is a great way to use up small amounts of leftover jams, jellies and preserves.  Sometimes mine is a combination of strawberry, raspberry, boysenberry and apricot.

 Cook’s Bonus note:  Try substituting peanut butter for the almond butter and use grape jam in place of berry jam.