Apricot-nut squares, finalist

24 Servings

Ingredients

Quantity Ingredient
1½ Sticks margarine; melted
1 pounds Light brown sugar
3 Eggs
2⅔ cup Self-rising flour
1 teaspoon Almond extract
2 tablespoons Water
1 cup Chopped nuts
1 cup Finely chopped dried apricots

Directions

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@...

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@...> on Oct 09, 1997

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