Apricot-Nut Squares, Finalist
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INGREDIENTS
- 1 lb Light brown sugar
- 2 2/3 c Self-rising flour
- 2 tb Water
- 1 1/2 Sticks margarine; melted
- 1 ts Almond extract
- 3 Eggs
- 1 c Pecans ; chopped
- 1 c Finely chopped dried
INSTRUCTIONS
In the large bowl of a mixer, blend the melted margarine and sugar. Add the eggs, blend. Blend in the flour, almond extract and water. Add the chopped apricots and nuts. Stir well. Transfer the batter to a greased 9- by 13- by 2-inch baking pan and bake at 350 degrees for 35 minutes or until a toothpick inserted in the middle comes out clean. Cool on a wire rack, then cut into squares. (They freeze well.) Formatted by suechef@sover.net NOTES : Amelia Britt of Newport News "Its nutritional, tasty, chewy, keeps well and also freezes well. It is a good "year-round cookie." Recipe by: Newport News Centennial Cookie Contest Posted to MC-Recipe Digest V1 #834 by Sue
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (80g) | ||
| Recipe Makes: 24 Servings | ||
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| Calories: 235 | ||
| Calories from Fat: 60 (26%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 6.6g | 9 % | |
| Saturated Fat 1.3g | 6 % | |
| Monounsaturated Fat 3.1g | ||
| Polyunsanturated Fat 1.5g | ||
| Cholesterol 132.2mg | 41 % | |
| Sodium 365.9mg | 13 % | |
| Potassium 116.7mg | 3 % | |
| Total Carbohydrate 37.7g | 11 % | |
| Dietary Fiber 1.1g | 4 % | |
| Sugars, other 36.6g | ||
| Protein 6.8g | 10 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 235
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