| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Cookie |
36 |
Servings |
INGREDIENTS
| 1 |
c |
Butter; softened |
| 1/2 |
c |
Sugar |
| 2 |
c |
Flour |
| 1 1/2 |
c |
Dried Apricots; chopped |
| 1 |
c |
Water |
| 4 |
|
Eggs; well-beaten |
| 2 |
c |
Brown Sugar |
| 2/3 |
c |
Flour |
| 1 |
ts |
Baking Powder |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Vanilla |
| 2 |
c |
Walnuts; chopped |
| 1 |
c |
Powdered Sugar; or more |
INSTRUCTIONS
CRUST
TOPPING
CRUST: Mix ingredients intil crumbly and pack in a heavily greased 10x15x1
inch pan. Bake at 350F for 20 minutes or until light brown. Remove from
oven and set aside.
TOPPING: Cook apricots in water 10 minutes. Drain, cool, and set aside. Mix
eggs with brown sugar. Sift together flour, baking powder, and salt. Stir
into egg mixture. Blend in vanilla; add nuts and apricots.
Spread topping over crust and bake in 350F oven approximately 30 minutes.
Cool completely. Cut into 1 1/2 inch squares. Roll in powdered sugar.
Date: Tue, 11 Jun 1996 08:41:06 -0400
From: kmeade@ids2.idsonline.com (The Meades)
Recipe By : Lyn Belisle <belisle@TENET.EDU>
MC-Recipe Digest V1 #114
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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