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

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Ingredients

Directions

  • 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.

  • 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.

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

  • 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; 7 g total fat; 17 mg cholesterol; 165 mg sodium. 28 g carbohydrates; 2 g protein;

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