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Apricot Pastry Bars

Perfect for a casual gathering or fancier event, this recipe from field editor Nancy Foust of Stoneboro, Pennsylvania is a crowd-pleaser. "These special bars were among 40 kinds of cookies and bars I made for my niece's wedding reception," she says.

50 ServingsPrep: 45 min. Bake: 35 min. + cooling

Ingredients

4 cups all-purpose flour
1 cup plus 2 tablespoons sugar, divided
3 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup shortening
3 eggs, separated
1/4 cup 2% milk
1-1/2 teaspoons vanilla extract
4 cans (12 ounces each) apricot filling
1 cup chopped walnuts

Directions

In a large bowl, combine the flour, 1 cup sugar, baking powder, salt
and baking soda. Cut in shortening until mixture resembles coarse
crumbs.
In a small bowl, whisk the egg yolks, 2 egg whites, milk and vanilla;
gradually add to crumb mixture, tossing with a fork until dough
forms a ball. Divide in half, making one portion slightly larger.
Roll out larger portion of dough between two large sheets of waxed
paper into a 17-in. x 12-in. rectangle. Transfer to an ungreased
15-in. x 10-in. x 1-in. baking pan. Press pastry onto the bottom and
up the sides of pan; trim pastry even with top edges. Spread apricot
filling over dough; sprinkle with walnuts.

2 of 2

Apricot Pastry Bars (continued)

Directions (continued)

Roll out remaining pastry to fit top of pan; place over filling.
Trim, seal and flute edges. Cut slits in top. Whisk remaining egg
white; brush over pastry. Sprinkle with remaining sugar.
Bake at 350° for 35-40 minutes or until golden brown. Cool on a
wire rack. Yield: about 4 dozen.

Nutrition Facts: 1 serving (1 each) equals 125 calories, 6 g fat (1 g saturated fat), 13 mg cholesterol, 63 mg sodium, 16 g carbohydrate, 1 g fiber, 2 g protein.