Yield: 24 Servings
Measure | Ingredient |
---|---|
1½ \N | Sticks margarine; melted |
1 pounds | Light brown sugar |
3 \N | Eggs |
2⅔ cup | Self-rising flour |
1 teaspoon | Almond extract |
2 tablespoons | Water |
1 cup | Chopped nuts |
1 cup | Finely chopped dried apricots |
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