Yield: 24 Servings
|1½ \N||Sticks margarine; melted|
|1 pounds||Light brown sugar|
|2⅔ cup||Self-rising flour|
|1 teaspoon||Almond extract|
|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