| 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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