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Author Notes: This recipe I came up with when I had excess dried apricots. The orange juice and zest make for the zingy apricot flavor. Prepare to be addicted. —kimbaddd
- 1 large orange
- 2 cups dried apricots, chopped into 1 inch pieces
- 1/4 cup sugar
- 2/3 cup water
- 2 tablespoons butter
- 1 package sugar cookie mix, such as Better Crocker. Comes in pouch form
- 1/2 teaspoon nutmeg
- 1/2 cup butter
- 1 teaspoon vanilla
- 1 egg, beaten
- 3/4 cup slivered toasted almonds
- 1/2 cup powdered sugar
- Heat oven to 350. Coat a 13x9 inch pan with cooking spray. Set aside.
- For the apricot filling, grate the zest of one medium to large size orange. In a medium saucepan combine the orange juice from the zested orange, the orange zest, apricots, sugar, and 2/3 cups water to boiling over medium heat, stirring occasionally. Reduce the heat to medium-low, simmer 15 minutes, stirring occasionally. Remove from heat.
- For the cookie base, in a large bowl combine the cookie mix and the nutmeg. With a pastry blender or fork, cut in the 1/2 cup of cold butter until mixture is crumbly. Add the vanilla and egg, toss with a fork to combine. Set aside 3/4 cup of the crumb mixture. Press the remaining into the bottom of the 13x9 inch pan. Bake at 350 for 15 minutes.
- Spoon apricot mixture evenly over cookie base. Crumble remaining cookie mixture evenly over top of apricots mixture. Sprinkle with almonds. Bake for 350 for 25 to 30 minutes or until top is light golden brown. Cool 10 minutes.
- Sprinkle top with 1/2 cup powdered sugar. Let cool and cut into bars.
- This recipe was entered in the contest for Your Best Recipe with Dried Fruit
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