| 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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