1 c Butter or margarine
1 c Sugar
3 Eggs
1 1/2 c All-purpose flour
1 ds Salt
1/4 c Almonds; ground or fine chop
1 tb Orange peel; fine chop (opt)
2 tb Sugar
2 tb Cornstarch
1 1/2 c Orange juice or water
3/4 c Dried apricots; snipped
3/4 c Dried figs or dates; snipped
1/2 c Raisins or currants
1/2 c Walnuts or almonds; chopped
1/4 c Candied orange or lemon peel
Chopped Powdered sugar icing Beat butter or margarine in a large mixing bowl with an electric mixer till softened. Add the 1 cup sugar and beat till fluffy. Add eggs; beat well. Add flour and salt. Beat till just combined. Stir in ground or finely chopped almonds and finely shredded orange peel, if desired. Spread dough evenly in a greased 15x10x1-inch baking pan. Bake in a 350~F oven for 15 to 20 minutes or till toothpick inserted near the
center comes out clean. Meanwhile, for filling, combine the 2 tbsp. sugar and cornstarch in a medium saucepan. Stir in orange juice or water, apricots, figs or dates, and raisins or currants. Cook and stir over medium heat till thickened and bubbly. Remove from heat. Stir in chopped walnuts or almonds and candied peel. Spread over the hot cookie. Bake 20 minutes or till filling appear set. Cool in the pan on a wire rack. Cut into squares. Drizzle with Powdered Sugar Icing. Makes 36 bars. Source: BH&G Christmas Cookies. Powdered Sugar Icing: Stir together 1 cup sifted powdered sugar, 1 tbsp. milk, and 1/4 tsp. vanilla in a small bowl. Stir in additional milk, 1 tsp at a time, to make an icing of drizzling consistency. —–