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Jam Bar Cookie

Notes: 

Monica Kass Rogers found this jam bar cookie recipe in a 50th-anniversary community cookbook put out by the Women's Advisory Committee of the Sears Roebuck YMCA of Chicago in 1952.

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Ingredients: 

Best Bar-Cookie Crust Ingredients

– 3/4 cup unsalted butter, softened

– 1 cup brown sugar, packed

– 1 3/4 cups all-purpose flour

– 1/2 tsp baking soda

– 1 tsp salt

– 1 1/2 cups old-fashioned rolled oats (not instant/quick cooking)

Apricot filling Ingredients

– 6 ounces dried apricots

– 6 Tbsp strawberry fruit spread or preserves

– 1/2 cup golden raisins

– 1/2 cup water


1. Make crust: In a stand mixer with paddle attachment, whip butter with sugar until fluffy. Sift together remaining ingredients and add to butter. Press 2/3 of the mixture into a pan or tart pan you have sprayed with non-stick coating. Press into bottom and–if using tart pan, up the sides. If using standard 13 x 9 inch pan, press about 1/2 inch up the sides of the pan. Reserve remaining crust to use as the topping.

2. Make filling: Heat apricots and raisins in water over low heat until the fruits have “plumped” and absorbed most of the water. Blend in a food processor to a paste; add preserves and pulse again until smooth. Set aside to cool.

3. Preheat oven to 400. Spread filling over the crust. Crumble the remaining crust into crumbs and sprinkle over the filling. Bake at 400 for 25 to 30 minutes. Cut bars while warm and cool before removing from pan.

 

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