Brandied Apricot Bars

1 C butter or margarine
1 C granulated sugar
½ C firmly packed brown sugar
4 large eggs
1 T grated orange peel
1 T vanilla
1 1/4 C all-purpose flour
1 t baking powder
½ t baking soda
½ t ground cinnamon
2 C B&R Farms Dried Apricots, diced
1 C golden raisins
1/4 C apricot-flavor brandy, liqueur or orange juice
7 t lemon juice
2/3 C 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 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 bars bake, combine remaining sugar, brandy, and 3 t 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 cookies cool, then cut into 3 dozen 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 immediately or store cookies in an airtight container for up to 2 days; freeze for longer storage.