Apricot Cobbler Bars

5 tbsp stick margarine, softened
1/4c powdered sugar
1/4c packed brown sugar
1/4tsp kosher salt
1/8tsp almond extract
5/8c Better for Bread flour
5/8c Whole Wheat flour
3/4c apricot preserves
1/2c low-fat granola without raisins

Preheat oven to 350°. Beat margarine at medium speed of a mixer until light and fluffy. Add sugars, salt, and extract, beating well. Lightly spoon flours into dry measuring cups, and level with a knife. Gradually add flours to margarine mixture, beating until moist. Remove 1/3 cup of flour mixture, and set it aside. Press the remaining flour mixture into the bottom of an 8-inch square baking dish. Bake at 350° for 15 minutes or until lightly golden. Gently spread preserves over warm shortbread. Combine 1/3 cup flour mixture with granola, and sprinkle over the preserves. Bake at 350° for an additional 20 minutes or until golden brown. Cool.