California Gold Bars
- 1 c C and H Golden Brown Sugar
- -- firmly packed
- 1 c Butter or margarine
- 1 Egg
- 1 ts Vanilla
- 1 3/4 c All-purpose flour
- 1 c Chopped walnuts
- 1/2 c Apricot jam
Beat together sugar, butter, egg and vanilla until smooth and creamy.
Stir in flour and nuts. Spoon half the batter in a greased 9-inch square
pan; spread evenly. Spread batter evenly with jam. Cover jam with
remaining batter. Bake in 325 degree oven 50 minutes. Cool 10 minutes.
Cut into 32 bars (1 x 2 inches).
Reprinted with permission from:
Bar Cookies from the C and H Sugar Kitchen
by Jean Porter
Electronic format by Karen Mintzias
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/c_hsugar.zip
Stir in flour and nuts. Spoon half the batter in a greased 9-inch square
pan; spread evenly. Spread batter evenly with jam. Cover jam with
remaining batter. Bake in 325 degree oven 50 minutes. Cool 10 minutes.
Cut into 32 bars (1 x 2 inches).
Reprinted with permission from:
Bar Cookies from the C and H Sugar Kitchen
by Jean Porter
Electronic format by Karen Mintzias
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/c_hsugar.zip
