These delicious Raspberry Crisp Bars make for the perfect dessert after a hot summer day. The crust has a soft cookie-like texture while the topping has a refreshing raspberry flavor. Eat them by themselves or warm them up and add a scoop of vanilla ice cream!
Beat 1/2 C. shortening and powdered sugar in mixing bowl with electric mixer at medium speed until well blended. Stir in 1 C. flour until mixture is just crumbly. Press into bottom of ungreased 8×8-inch square baking pan.
Bake 10 to 12 minutes or until crust is set but not browned. Place on cooling rack.
Combine 1/2 C. flour, brown sugar, baking powder and cinnamon in medium bowl. Mix well. Cut in 1/4 C. shortening with a fork until mixture forms even crumbs. Add egg yolk and vanilla. Mix well. Spread preserves evenly over crust. Sprinkle topping evenly over preserves.
Bake 30 minutes or until topping is golden. Place on cooling rack. Cool completely. Cut into bars.