| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Eggs |
|
Desserts, Fruits, Jams |
24 |
Servings |
INGREDIENTS
| 1 |
c |
All-purpose flour |
| 1/2 |
c |
Packed brown sugar |
| 1/2 |
ts |
Baking powder |
| 1/4 |
ts |
Baking soda |
| 1/4 |
ts |
Ground cardamom |
|
|
Or 1/8 tsp. ground cloves |
| 1/2 |
c |
Apricot nectar or orange |
|
|
Juice |
| 1/4 |
c |
Unsweetened applesauce |
| 2 |
tb |
Cooking oil |
| 1 |
|
Slightly beaten egg |
| 1/2 |
c |
Finely snipped dried apricos |
| 1 |
|
Recipe Apricot Icing |
| 1/2 |
c |
Powdered sugar |
| 2 |
|
To three teaspoons apricot |
|
|
Nectar or orange juice |
INSTRUCTIONS
COOKIE BAR
APRICOT ICING
In a medium mixing bowl stir together flour, brown sugar, baking powder,
baking soda, and cardamom or cloves; set aside. Stir together apricot
nectar or orange juice, applesauce, oil, and egg till combined. Sit in the
snipped apricots.
Spread batter in an ungreased 11x7x1-1/2-inch baking pan. Bake in a
350-degree oven about 25 minutes or till a wooden pick inserted near the
center comes out clean. Cool in pan on a wire rack. Drizzle with Apricot
Icing. Cut into bars. Makes 24 bars.
APRICOT ICING: In a small mixing bowl stir together 1/2 cup powdered sugar
and 2 to 3 teaspoons apricot nectar or orange juice.
NUTRITION FACTS PER SERVING: 67 cal., 1 g total fat (0 g sat. fat), 9 mg
chol., 17 mg sodium, 13 g carbo., 0 g fiber, 1 g pro. Daily Value: 3% vit.
A, 3% vit. C, 0% calcium, 3% iron.
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