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Receta Fruit Bars *G Part 2 Fillings
by Global Cookbook

Fruit Bars *G Part 2 Fillings
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  Raciónes: 12

Ingredientes

  • 1 x Recipe BASIC FILLING (above)
  • 3 c. APRICOTS, dry lightly packed (Three 6 ounce. bags)
  • 1 tsp ORANGE PEEL grated (instead of lemon peel)
  • 1 x Recipe BASIC FILLING (above)
  • 1 lb DATES, pitted
  • 2 tsp LEMON PEEL grated (instead of the 1 tsp called for)

Direcciones

  1. Using a food processor or possibly a food chopper fitted with a medium blade, grind together the dry fruit and nuts. Turn into a medium-size pan and add in the sugar, water, lemon or possibly orange peel, lemon juice and spices (if called for).
  2. Place over medium heat and cook, stirring till mix boils and becomes very thick (5 to 8 min). Mine never did really "boil", it was more like dry frying. Let cold completely. Divide the cookie dough into 2 equal portions; chill 1/2 till 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 which easy to do, which is, till I figured out which 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 c. per portion) and proportionately 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.
  3. 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 which's OK. Press together lightly. Cut strips in half crosswise (I did which earlier on); lift and invert onto greased baking sheets (seam side should be down. Brush off excess flour with a pastry brush. Chill for about 15 min or possibly till the balance of the cookies are made. Bake in preheated 375-degree oven for 15 to 20 min or possibly till browned. Let cold on baking sheets on a rack for about 10 min; then cut each strip crosswise into 4 pcs. Transfer cookies to racks and let cold completely. Store covered.
  4. The cookies keep well, becoming softer and more flavorful after they have stood at least 1 day.
  5. MAKES 4 DOZEN Food & Wine RT [*] Category 4, Topic 3