Apricot Filled Cookies
|Sifted flour||1 Cup (16 tbs)|
|Baking soda||1⁄2 Teaspoon|
|Quick cooking oatmeal||1 Cup (16 tbs)|
|Softened butter||1⁄2 Cup (8 tbs)|
|Brown sugar||2⁄3 Cup (10.67 tbs)|
|Pecans||1⁄2 Cup (8 tbs)|
|Boiling water||1⁄2 Cup (8 tbs)|
|Dried apricots||1⁄2 Cup (8 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
Heat oven to 350Â°.
Grease an 8 square pan.
Put pecans in MINI BLEND container and blender chop nuts.
Empty into a mixing bowl.
Put apricots and water into Osterizer container, cover and let stand 15 minutes to soften.
Add sugar, cover and process at LIQUEFY until smooth.
Pour over nuts and mix well.
Sift flour, baking soda and salt into a large mixing bowl.
Put butter and brown sugar into Osterizer container, cover and process at MIX until smooth.
Add to dry ingredients and mix well.
Spread 2/3 of dough evenly in prepared pan, top with apricot filling and remaining dough.
Pack down lightly.
Bake 30 to 35 minutes.
Cool before cutting in to bars.