I have a large collection of county and state fair cookbooks, and this recipe came from an Indiana county fair book, 100 Blue Ribbon Cookies. The cookies are baked in a large jellyroll pan, 15x10x1, so you get a lot of thin, delicious bars with apricots and nuts plus a tart lemon glaze.
APRICOT SPICE BARS WITH LEMON GLAZE
- 1/3 cup shortening
- 1-1/2 cups light brown sugar
- ½ cup honey
- 3 eggs
- 1-3/4 cups all-purpose flour
- 1 tsp. baking powder
- 1 tsp. salt
- 1 tsp. cinnamon
- ½ tsp ground cloves or allspice
- 1 cup dried apricots, finely chopped
- 1 cup chopped nuts
Preheat oven to 350 degrees F. Grease a 15x10x1 jellyroll pan.
Cream together shortening, sugar and honey – beat in eggs. Sift together dry ingredients and add to creamed mixture – stir well. Fold in apricots and nuts. Spread in greased 15x10x1 (jelly roll) pan.
Bake @ 350 degrees F for about 20 minutes until cookies are golden brown. Cool in pan on wire rack for 10-15 minutes.
- ¾ cup confectioners’ sugar
- 1 T lemon juice
Mix sugar and lemon juice together to make a glaze.
Brush warm cookies with lemon glaze.
Cut into squares and continue to cool on wire rack.
In my recipe binder, I have a note: First made June 10, 1995 to take to a picnic on Brookville Lake in Brookville, Indiana. Everybody loved them.