CALIFORNIA
GOLD FINGERS
(Yield: 2½ dozen)
1 11-ounce package dried apricot halves
2 cups self-rising flour
1 cup chopped walnuts
1 cup sugar
¾ cup firmly packed brown sugar
2 teaspoons grated orange rind
4 eggs
Confectioners’ sugar
In a large bowl, pour enough hot water over the apricots to cover;
let stand for 30 minutes. Drain and coarsely chop.
Preheat oven to 350°F. Spray a 13x9-inch baking pan with
non-stick vegetable spray.
Add flour, walnuts, sugars, orange rind, and eggs to apricots; stir
until well blended. Spread batter evenly in prepared baking pan.
Bake for 30 minutes or until a tester inserted in the center comes
out clean. Cool in pan on a wire rack. Cut lengthwise into
8 strips; cut each strip into 4 bars. Sprinkle with confectioners’
sugar.
 
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