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Apricot Gems




Source of Recipe


Gold Medal Weekend Breakfast & Brunch


List of Ingredients




--- Cookies ---
1 1/2 Cups Gold Medal All-purpose Flour
1/2 Cup Granulated Sugar
2 Teaspoons Baking Powder
1/4 Teaspoon Salt
1/4 Cup Firm Butter or Margarine, cut up
3 Tablespoons Milk
1/2 Teaspoon Almond Extract
1 Egg
1/2 Cup Apricot Preserves
--- Powdered Sugar Glaze ---
1/4 Cup Powdered Sugar
1/4 Teaspoon Vanilla
1 Teaspoon Milk (1-2)


Recipe



Heat oven to 400°. Spray square pan, 8x8x2 inches, with cooking spray.

Mix flour, sugar, baking powder and salt in large bowl. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs.

Mix milk, almond extract and egg in small bowl. Add to flour mixture; stir just until moistened. Press half of the mixture in bottom of pan, using lightly floured fingers. Bake 5 minutes.

Spoon preserves evenly over baked layer; carefully spread. Drop remaining half of dough mixture by small spoonfuls evenly over preserves.

Bake 13 to 18 minutes or until lightly browned. Cool completely, about 1 hour. Drizzle with Powdered Sugar Glaze. For bars, cut into 5 rows by 5 rows.

Powdered Sugar Glaze: Mix all ingredients until smooth and thin enough to drizzle.

MAKES 25 BARS