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 firstname.lastname@example.org 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
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|Serving Size: 1 Serving (80g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 60 (26%)|
|Amt Per Serving||% DV|
|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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Calories per serving: 235
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