Brandied Apricot Bars
Prep and Cook Time: about 1 hour. Notes: These fruit-filled bar cookies can be stored airtight for up to 3 days.
How to Make It
Step 1
1
In a bowl, with an electric mixer on medium speed, beat butter, 1/2 cup granulated sugar, and the brown sugar until smooth. Beat in eggs, vanilla, and orange peel until well blended.
Step 2
2
In another bowl, mix flour, baking powder, baking soda, and cinnamon. Stir or beat into butter mixture until well blended. Stir in apricots and raisins.
Step 3
3
Spread batter evenly in a buttered and floured 10- by 15-inch baking pan. Bake in a 350° oven until center springs back when pressed and bar is no longer wet in the center (cut to test), 20 to 25 minutes.
Step 4
4
Meanwhile, in a 1- to 1 1/2-quart pan, combine remaining 1/2 cup granulated sugar, the apricot brandy, and 1 tablespoon lemon juice. Bring to a boil over high heat; remove syrup from heat and let stand. In a bowl, stir remaining 4 teaspoons lemon juice and the powdered sugar until smooth.
Step 5
5
Spoon apricot syrup evenly over warm bar. Let cool completely, then cut into 36 bars. Drizzle lemon icing over bars in pan.
Step 6
6
Note: Nutritional analysis is per bar.
Ingredients
1 cup (1/2 lb.) butter, at room temperature
1 cup granulated sugar
1/2 cup firmly packed brown sugar
4 large eggs
1 tablespoon vanilla
1 tablespoon grated orange peel
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
2 cups chopped dried apricots
1 cup golden raisins
1/4 cup apricot brandy or liqueur, or orange juice
1 tablespoon plus 4 teaspoons lemon juice
2/3 cup powdered sugar
Directions
Step 1
1
In a bowl, with an electric mixer on medium speed, beat butter, 1/2 cup granulated sugar, and the brown sugar until smooth. Beat in eggs, vanilla, and orange peel until well blended.
Step 2
2
In another bowl, mix flour, baking powder, baking soda, and cinnamon. Stir or beat into butter mixture until well blended. Stir in apricots and raisins.
Step 3
3
Spread batter evenly in a buttered and floured 10- by 15-inch baking pan. Bake in a 350° oven until center springs back when pressed and bar is no longer wet in the center (cut to test), 20 to 25 minutes.
Step 4
4
Meanwhile, in a 1- to 1 1/2-quart pan, combine remaining 1/2 cup granulated sugar, the apricot brandy, and 1 tablespoon lemon juice. Bring to a boil over high heat; remove syrup from heat and let stand. In a bowl, stir remaining 4 teaspoons lemon juice and the powdered sugar until smooth.
Step 5
5
Spoon apricot syrup evenly over warm bar. Let cool completely, then cut into 36 bars. Drizzle lemon icing over bars in pan.
Step 6
6
Note: Nutritional analysis is per bar.
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