Blueberry Cookie Bars

This is a recipe I tried from Rachael Ray's magazine. It is ready to enjoy in less than an hour.

• Ready In: 55 mins
• Serves: 16
• Yields: 16 bars

Ingredients

• 2 1⁄4 cups flour
• 1  cup  blanched  sliced almonds
• 1⁄2 cup granulated sugar
• 1⁄2 teaspoon baking soda
• 3⁄4 lb  cold unsalted butter, cut into pieces
• 1  cold egg
• 1  teaspoon pure vanilla extract
• 3⁄4 cup  blueberry preserves

Directions

1. Preheat oven to 350 degrees; line a 9-inch square baking pan with a 12-inch long sheet of foil.
2. Using a food processor, mix the flour, almonds, sugar, baking soda and salt until the nuts are finely ground.
3. Add the butter and pulse until coarse crumbs form.
4. Beat together the egg and vanilla; drizzle over the dough mixture.
5. Transfer the mixture to a large bowl and knead with your fingertips until clumpy.
6. Transfer two-thirds of the dough to the pan and press into the bottom to form an even layer.
7. Spread the preserves on top.
8. Dot the top with the remaining dough in clumps.
9. Bake until the edges are lightly golden, 35-40 minutes.
10. Let cool completely.
11. Turn out the pan, remove the foil and cut into squares.