Apricot Cherry Snowdrifts

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Ingredients

  • ¾ C dried apricots
  • 1 ⅓ C flour, divided
  • ½ C butter or margarine
  • ¼ C Pioneer® Sugar
  • ½ tsp. baking powder
  • ¼ tsp. salt
  • 2 eggs
  • 1 C Pioneer® Golden Light Brown Sugar, firmly packed
  • ½ C walnuts, chopped and floured
  • 1 tsp. vanilla
  • ½ C Pioneer® Confectioners Powdered Sugar, sifted
  • 1 small pkg. candied cherries, halved

Directions

  1. Preheat oven to 350° F.
  2. In a small saucepan cook the apricots in water for 10 minutes; drain. When cooled, cut up into small pieces; set aside. In a mixing bowl combine 1 cup flour, Pioneer® Sugar, and butter; mix until crumbly. Press into a 9-inch square baking pan. Sift together the ⅓ cup of flour, baking powder and salt. In a separate bowl beat the eggs, slowly add the Pioneer® Golden Light Brown Sugar blending well. Add the flour mixture and stir well. Add the cut up apricots, floured nuts and vanilla; stir. Spread the mixture over the crumb layer. Bake for 25 minutes or until golden brown. Cool in pan on a rack. Cut into bars with a wet knife. Sift Pioneer® Confectioners Powdered Sugar over the bars. Decorate each bar with ½ candied cherry.
 
**From the kitchen of: Bea Schmidt of Kawkawlin, MI.
 
 

While every effort is made to ensure that the information contained in the recipes on our website is accurate, not all recipes are tested by Michigan Sugar Company. Michigan Sugar Company does not guarantee the outcome of these recipes and are prepared at your own risk. Most recipes are submitted through visitors and recipe contests sponsored by Pioneer Sugar®.