These rich, fruity bar cookies bake in a rosemary-infused crust, then get drizzled with a powdered sugar icing.

Source: Midwest Living

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Recipe Summary

prep:
40 mins
bake:
40 mins to 42 mins at 350°
Servings:
32
Yield:
32 bars
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Ingredients

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Directions

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  • Preheat oven to 350°F. Line a 13x9x2-inch baking pan with foil, extending the foil over the edges of the pan. Lightly grease foil; set pan aside.

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  • For crust, in a large bowl stir together flour, the 1 cup granulated sugar, the rosemary, baking powder, and the 1 teaspoon salt. Using a pastry blender, cut in the 1 cup butter until mixture resembles coarse crumbs. Reserve 1 1/2 cups of the flour mixture. Press the remaining flour mixture into the bottom of the prepared pan. Bake for 10 to 12 minutes or until set; set aside.

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  • Meanwhile, drain apricots, reserving 1/4 cup of the liquid. In a medium saucepan combine the reserved liquid, drained apricots, the 3/4 cup granulated sugar, the cornstarch, the water, the 2 tablespoons butter, and the 1/4 teaspoon salt. Cook and stir over medium heat until mixture is thick and bubbly; cook and stir for 1 minute more. Spoon apricot mixture evenly over crust in pan. Combine reserved flour mixture and pine nuts; sprinkle over apricot mixture.

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  • Bake about 30 minutes or until filling bubbles around the edges and topping is light brown. Cool in pan on a wire rack.

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  • For icing, in a small bowl stir together powdered sugar, vanilla, and 1 tablespoon of the milk. Stir in additional milk, 1 teaspoon at a time, until icing reaches a smooth drizzling consistency. Drizzle icing over uncut bars. Let stand until icing is set. Use foil to lift uncut bars out of pan and transfer to a cutting board. Cut into bars.

To Make Ahead:

Place bars in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months.

Nutrition Facts

181 calories; total fat 7g; saturated fat 4g; polyunsaturated fat 1g; monounsaturated fat 2g; cholesterol 17mg; sodium 165mg; potassium 54mg; carbohydrates 28g; fiber 1g; sugar 18g; protein 2g; trans fatty acidg; vitamin a 437IU; vitamin c 1mg; thiaminmg; riboflavinmg; niacin equivalents 1mg; vitamin b6mg; folate 24mcg; vitamin b12mcg; calcium 20mg; iron 1mg.

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