Apricot Oatmeal Linzer Bars
Source of Recipe
Copyright � The Quaker Oats Company, 2005. All Rights Reserved
List of Ingredients
2 cups Quaker� Oats (quick or old fashioned, uncooked)
2 cups ground almonds or pecans, divided
1 cup all-purpose flour
1/2 teaspoon salt (optional)
1-1/2 cups (3 sticks) butter, softened
1-1/2 cups plus 1 tablespoon powdered sugar, divided
4 egg yolks or 2 eggs, lightly beaten
2 teaspoons vanilla
1/2 teaspoon almond extract
One 18-ounce jar apricot preserves (about 1-1/2 cups)
1 cup finely chopped dried apricots
2 tablespoons orange-flavored liqueur (optional)
Recipe
Heat oven to 350�F. Lightly grease 13 x 9-inch baking pan.
In medium bowl, combine oats, 1-1/2 cups ground almonds, flour and salt; mix well. Set aside. In large bowl, beat butter and 1-1/2 cups powdered sugar until creamy. Add egg yolks, vanilla and almond extract; beat well. Stir in oat mixture; mix well. Reserve
1-1/3 cups; put in small bowl and set aside. Spread remaining oat mixture on bottom of prepared pan.
Bake 13 to 15 minutes or until light golden brown. Cool 10 minutes on wire rack.
In small bowl, combine preserves, apricots and liqueur; mix well. Spread evenly over partially baked crust. Add remaining 1/2 cup ground almonds to reserved oat mixture; mix well. Drop by 1/4 measuring teaspoonfuls evenly over apricot mixture.
Bake 30 to 35 minutes or until light golden brown. Cool completely in pan on wire rack. Sprinkle with remaining 1 tablespoon powdered sugar. Cut into bars. Store tightly covered.
48 BARS
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