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BRANDIED APRICOT BARS
1 cup ( ½ lb)
butter or margarine
1 cup granulated sugar
½ cup firmly packed brown sugar
4 large eggs
1 tblsp grated orange peel
1 tblsp vanilla
1 1/4 cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp ground cinnamon
2 cups B&R Farms Dried Apricots, diced
1 cup golden raisins
1/4 cup apricot-flavor brandy or liqueur, or orange juice
7 tsps lemon juice
2/3 cup powdered sugar
In a large bowl, beat
butter, ½ cup granulated sugar, and brown sugar with a mixer until
fluffy. Beat in the eggs, 1 at a time, mixing well after each addition.
Beat in orange peel and vanilla.
In another bowl, mix flour, baking powder, soda, and cinnamon. Stir into
butter mixture along with B&R Farms diced apricots and raisins.
Pour batter into a lightly buttered 10x15in pan. Bake at 350F until cookie
is browned and center springs back when lightly pressed, about 20 minutes.
Apricot Syrup:
While cookie bakes, combine remaining sugar, brandy, and 3 teaspoons lemon
juice in a 1-1 ½ quart pan. Bring mixture to a boil over high heat.
Remove from heat, and when cookie comes from oven, spoon warm apricot
syrup evenly over it. Let cookie cool, then cut into 3 dozen equal pieces
and leave in pan.
Lemon Icing:
Mix remaining lemon juice and powdered sugar until smooth. Drizzle or
pipe icing over the cookies, then remove cookies from pan.
Serve, or store cookies airtight up to 2 days; freeze to store longer.
Makes 3 dozen cookies
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