A batch of freshly baked cookies is a supreme crowd-pleaser, and cookies are always welcome in lunchboxes and at snack time. Be sure to keep a stash in the freezer for spur-of-the-moment treats.
2 1/2 dozen cookies
1 1/2 cups dried apricots (12 ounces)
1 1/2 cups water
1/4 cup granulated sugar
3/4 cup butter or margarine (1 1/2 sticks), softened
1/2 cup confectioners' sugar
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup old-fashioned or quick-cooking oats, uncooked
1/2 cup packed light brown sugar
1/3 cup all-purpose flour
4 tablespoons butter or margarine
1. Prepare apricot filling: In 1-quart saucepan, combine apricots and water. Heat to boiling over medium heat; reduce heat and simmer, covered, 25 minutes, or until tender (some water will remain). With wooden spoon or potato masher, mash until smooth. Stir in granulated sugar; cool to room temperature.
2. Prepare shortbread crust: Preheat oven to 375 degrees F. Line 13" by 9" meal baking pan with foil, extending it over short ends. In large bowl, with mixer at medium speed, beat butter and confectioners' sugar until light and fluffy. Beat in vanilla. Stir in flour until well combined. With hand, pat dough firmly into bottom of prepared pan. Bake 15 minutes, or until golden brown and set. Cool to room temperature on wire rack.
3. Prepare streusel: In medium bowl, stir together oats, brown sugar, and flour. With fingertips, mix in butter until mixture resembles coarse crumbs.
4. Spread cookie filling over crust. Scatter streusel on top. Bake 25 minutes, or until streusel is set. Cool completely in pan on wire rack.
5. When cool, transfer with foil to cutting board; peel foil from sides. Cut lengthwise into 5 strips, then cut each strip crosswise into 8 pieces.
(based on individual servings)
Total Fat: 5 g
Cholesterol: 12 mg
Sodium: 50 mg
Carbohydrates: 17 g
Protein: 1 g
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