Apricot-nut squares, finalist
24 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | Sticks margarine; melted | |
| 1 | pounds | Light brown sugar |
| 3 | Eggs | |
| 2⅔ | cup | Self-rising flour |
| 1 | teaspoon | Almond extract |
| 2 | tablespoons | Water |
| 1 | cup | Chopped nuts |
| 1 | cup | Finely chopped dried apricots |
Directions
In the large bowl of a mixer, blend the melted margarine and sugar. Add the eggs, blend. Blend in the flour, almond extract and water. Add the chopped apricots and nuts. Stir well.
Transfer the batter to a greased 9- by 13- by 2-inch baking pan and bake at 350 degrees for 35 minutes or until a toothpick inserted in the middle comes out clean. Cool on a wire rack, then cut into squares. (They freeze well.)
Formatted by suechef@...
NOTES : Amelia Britt of Newport News "It's nutritional, tasty, chewy, keeps well and also freezes well. It is a good "year-'round cookie." Recipe by: Newport News' Centennial Cookie Contest Posted to MC-Recipe Digest V1 #834 by Sue <suechef@...> on Oct 09, 1997