Apricot Ginger Cookie Bars Food

APRICOT-GINGER COOKIE BARS

Steps:

• Heat oven to 375°F. Line 8- or 9-inch square pan with cooking parchment paper; spray paper with cooking spray.
• In medium bowl, stir cookie mix, butter, egg and water until soft dough forms.
• Press half of the dough in pan. Spread jam evenly over dough. Sprinkle with white chips. Gently press remaining dough over jam and chips. Top with almonds.
• Bake 25 to 35 minutes or until set and lightly browned. Cool completely in pan on cooling rack. Cut into 3 rows by 3 rows.

APRICOT GINGER CRUMBLE OAT BARS (GLUTEN FREE)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch baking dish and line with parchment paper; grease parchment paper.
• Whisk flour, almond meal, baking soda, and salt together in a bowl. Add oats, brown sugar, and 1/2 cup white sugar; whisk to blend and break up clumps of brown sugar. Pour melted butter, vanilla extract, and almond extract over flour mixture; stir with a spatula until moistened.
• Press 2/3 of the flour mixture into the bottom of the prepared baking dish to make the crust.
• Whisk 1/3 cup white sugar and cornstarch together in a small bowl. Add apricots and ginger and toss to coat.
• Spread apricot mixture over the crust. Sprinkle remaining 1/3 of the flour mixture on top.
• Bake in the preheated oven until top is golden brown and crisp and filling is bubbling, 35 to 40 minutes. Cool completely before cutting into bars, about 25 minutes.

ITALIAN RAINBOW COOKIES

Steps:

• Preheat oven to 375°. In a large bowl, beat eggs and sugar 2-3 minutes or until thick and lemon-colored. Gradually add almond paste; mix well. Gradually add flour, butter, salt and extract., Divide batter into thirds. Tint one portion red and one portion green; leave remaining portion plain. Spread one portion into each of three well-greased 11x7-in. baking dishes., Bake 7-11 minutes or until a toothpick inserted in center comes out clean and edges begins to brown. Cool 10 minutes before removing from pans to wire racks to cool completely., Place red layer on waxed paper; spread with 2 tablespoons jam. Top with plain layer and remaining jam. Add green layer; press down gently. , For glaze, in a microwave, melt chocolate chips and shortening; stir until smooth. Spread half over green layer. Refrigerate 20 minutes or until set. Turn over; spread remaining glaze over red layer. Refrigerate 20 minutes or until set. , With a sharp knife, trim edges. Cut rectangle lengthwise into fourths. Cut each portion into 1/4-in. slices.

APRICOT BARS

Steps:

• Cream butter and sugar.
• Add remaining ingredients except the preserves.
• Press 3/4 of this mixture into the bottom of a greased 13x9 pan.
• Bake at 350° for 10 minutes.
• Spread preserves on top.
• Crumble remaining crumb mixture over the fruit.
• Bake for 20 more minutes.