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ITALIAN FRUIT & ALMOND SQUARES




Source of Recipe


WKRG
ITALIAN FRUIT & ALMOND SQUARES

These marvelous, crunchy cookies are prettiest when served on the day of making.

1 ½ cups plain flour
½ tsp. baking soda
¼ tsp. salt
¾ cup light brown sugar, packed in cup
1 ¾ cups quick oats
¾ cup butter or margarine, melted
½ cup granulated sugar
1 T. cornstarch
½ cup orange juice
2 T. lemon juice
¼ cup water
Dash of salt
1 pint fresh strawberries; sliced, then diced
1 large, fresh, ripe kiwi berry; peeled, sliced, & cut into small pie-shape pieces
Slivered almonds, toasted

Preheat oven and a baking pan to 350 degrees. In a large bowl, mix the flour, baking soda, and salt. Stir in the brown sugar, and mash to remove all sugar lumps; then mix in the oats. Stir in the melted butter or margarine until well blended. Prepare a 9 x 13-inch baking dish with spray-oil. Put the oat mixture into the baking dish and press it down to make a compressed cookie base. Place the baking dish on the preheated baking pan and bake in the oven for 20 to 22 minutes. Allow cookie base to completely cool. While cookie base is cooking, combine the granulated sugar with the cornstarch in a small saucepan until well blended. Then, gradually stir in the orange juice, keeping the mixture smooth. Add the lemon juice, water, and salt; bring to a boil, and allow to boil 1 minute. Remove sauce from heat, and allow to completely cool (can be refrigerated to cool). When the cookie base has cooled, arrange the diced strawberries evenly on top; then arrange the kiwi pieces on top of strawberries. Spoon the cooled orange/lemon glaze evenly over all of the fruit. Additional spreading with a fork may be needed to cover all fruit; then sprinkle the entire top evenly with the toasted slivered almonds. Cut into squares to serve. You may want to refrigerate any of these cookies left overnight.