Fruit Bars *g Part 2 - Fillings

---------- Recipe via Meal-Master (tm) v8.02

Title: FRUIT BARS *G PART 2 - FILLINGS
Categories: Cookies
Yield: 48 servings

------------------------------APRICOT FILLING------------------------------
1 x Recipe BASIC FILLING (above)
3 c APRICOTS, dried; lightly
-packed (Three 6 oz. bags)
1 ts ORANGE PEEL; grated
-(instead of lemon peel)

--------------------------------DATE FILLING--------------------------------
1 x Recipe BASIC FILLING (above)
1 lb DATES, pitted;
2 ts LEMON PEEL; grated (instead
-of the 1 tsp called for)

Using a food processor or a food chopper fitted with a medium blade, grind
together the dried fruit and nuts. Turn into a medium-size pan and add the
sugar, water, lemon or orange peel, lemon juice and spices (if called for).
Place over medium heat and cook, stirring until mixture boils and becomes
very thick (5 to 8 minutes). Mine never did really "boil", it was more like
dry frying. Let cool completely. Divide the cookie dough into 2 equal
portions; refrigerate 1/2 until ready to use. On a floured surface, roll
out 1/2 of the dough to a straight-edged 9 x 15-inch rectangle, cut
lengthwise into three strips. This wasn't that easy to do, that is, until I
figured out that my board was exactly 15-inches wide. I rolled the dough
the width of the board and measured 9-inches across using my long ruler. I
held the ruler against the sides and used my fingers to press the dough
into it. This is the hardest part of making these cookies. Divide cooked
fruit filling into 6 equal portions (for the apricots it worked out to 1/2
cup per portion) and evenly distribute one portion down center of each
strip, bringing it out to the ends. Using a long spatula, lift sides of
each dough strip over filling, overlapping edges slightly on top.
****Original Posters Notes: I found this was hard to do so I cut each strip
in half, then draped the dough over the filling--it never did overlap but
that's OK. Press together lightly. Cut strips in half crosswise (I did that
earlier on); lift and invert onto greased baking sheets (seam side should
be down. Brush off excess flour with a pastry brush. Refrigerate for about
15 minutes or until the balance of the cookies are made. Bake in preheated
375-degree oven for 15 to 20 minutes or until browned. Let cool on baking
sheets on a rack for about 10 minutes; then cut each strip crosswise into 4
pieces. Transfer cookies to racks and let cool completely. Store covered.
The cookies keep well, becoming softer and more flavorful after they have
stood at least 1 day. MAKES 4 DOZEN Food & Wine RT [*] Category 4,
Topic 3
Message 234 Fri May 21, 1993 COOKIE-LADY [Cookie] at 10:49 EDT
Formatted for MM:dianeE

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