INGREDIENTS
2 C all-purpose flour
1/2 t baking powder
1 t ground ginger
1/4 t salt
1/2 C unsalted butter, softened
1/2 C plus 2 T sugar
1 t vanilla extract
4 C B & R Farms Dried Apricots (can use diced)
1/2 C spiced apple cider
Zest from 1/2 lemon
3 T B & R Farms Apricot Honey Spread
DIRECTIONS
Heat oven to 350F. Line 9” x 13” pan with foil.
In bowl, whisk flour, baking powder, ginger & salt.
In second bowl, beat butter & 1/2 C sugar until fluffy. Beat in vanilla.
Pour in flour mixture & mix on low until well combined.
Pour into foil lined pan & press firmly & evenly to compact (use flat side of measuring cup or sturdy glass).
In medium lidded pot add apricots, cider, zest, honey& remaining sugar.
Bring to a simmer, cover & reduce heat to medium low. Cook 15 min. or until apricots soften.
Transfer to a food processor & run until smooth (add more cider or water if too dry).
Place apricot mixture on cooled cookie layer, smoothing with spatula dipped in warm water (re-dip spatula as necessary in warm water).
Bake for 25 min. Cool completely.
Remove from pan by lifting foil & placing on cutting board.
Cut into desired shapes & store in resealable container in a single layer.
Option: dip half the bar in melted chocolate.