| APRICOT PECAN BARS |
|
|
|
Makes 4 dozen cookies1/2 cup CRISCO all-vegetable shortening or 1/2 CRISCO Stick 1-1/4 cups all-purpose flour 1/4 cup confectioners' sugar 1 egg 1/2 cup packed light brown sugar 1/4 teaspoon vanilla extract 1/2 cup finely snipped apricots, cooked* 1/2 cup pecans, chopped Lemon Glaze: 3/4 cup confectioners' sugar 2 tablespoons lemon juice Preheat oven to 350ºF. Cut Crisco into flour and confectioners' sugar until particles resemble coarse crumbs. Press mixture evenly and firmly into a 9 x 9 x 2-inch pan. Bake at 350ºF for 15 minutes. Meanwhile, beat egg, brown sugar, and vanilla extract until thick; stir in apricots and pecans. Drop by teaspoonfuls over entire partially baked layer and spread to cover. Continue baking for 15 minutes or until lightly browned. For Lemon Glaze, blend confectioners' sugar with lemon juice. Remove pan from oven and immediately drizzle Lemon Glaze over top. When cool, cut into bars. Note: If packaged dried apricots are extremely soft, it may not be necessary to cook the apricots. *Put ripped apricots into a heavy saucepan with a small amount of water (3 to 4 tablespoons). Cover tightly and cook over low heat for 10 minutes or until apricots are soft and liquid is absorbed. Cool. |
