| In medium saucepan, bring apricots,
white sugar and water to boil over medium high heat. Stirring
often. Reduce heat to medium low and simmer, uncovered, stirring
often, until fruit has softened and thickened into a puree,
15 to 20 minutes. Remove from heat and cool completely.
Position rack in center of oven and preheat at 350 degrees.
Lightly butter 13-by-9 inch baking pan. Line bottom and short
sides of pan with a 14-inch-long sheet of aluminum foil, folding
the excess foil back to make handles. Butter and flour foil
and long sides of pan, tapping out excess flour.
In large bowl, thoroughly mix flour, oats, brown sugar and
baking soda. Add melted butter and vanilla and stir well.
Mixture will be crumbly. Press half of oat mixture evenly
into prepared pan and spread with cooled apricot mixture.
Crumble remaining oat mixture on top and gently pat into filling.
Bake until streusel topping is golden brown and looks set
in center, about 30 minutes
Transfer to wire rack and cool completely (allow a couple
of hours for this). Lifting by foil handles, remove streusel
from pan. Peel back foil, cut into 2-inch by 1-inch bars.
Sift confectioners' sugar over tops of bars. Makes 36 bars.
Cookies can be stored at room temperature in airtight containers
for up to 1 week. |
