Yields Makes 36 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.

Brandied Apricot Bars

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