| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Import | 24 | Servings | |
INGREDIENTS
| 1 1/2 | Sticks margarine; melted | |
| 1 | lb | Light brown sugar |
| 3 | Eggs | |
| 2 2/3 | c | Self-rising flour |
| 1 | ts | Almond extract |
| 2 | tb | Water |
| 1 | c | Chopped nuts |
| 1 | c | Finely chopped dried apricots |
INSTRUCTIONS
In the large bowl of a mixer, blend the melted margarine and sugar. Add the eggs, blend. Blend in the flour, almond extract and water. Add the chopped apricots and nuts. Stir well. Transfer the batter to a greased 9- by 13- by 2-inch baking pan and bake at 350 degrees for 35 minutes or until a toothpick inserted in the middle comes out clean. Cool on a wire rack, then cut into squares. (They freeze well.) Formatted by suechef@sover.net NOTES : Amelia Britt of Newport News "It's nutritional, tasty, chewy, keeps well and also freezes well. It is a good "year-'round cookie." Recipe by: Newport News' Centennial Cookie Contest Posted to MC-Recipe Digest V1 #834 by Sue <suechef@sover.net> on Oct 09, 1997
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