Monday, July 6, 2015

Hungarian Apricot Nut Bars

4 egg yolks
½ pint sour cream
1 teaspoon vanilla
1 cup granulated sugar
1 cup softened margarine
2 tablespoon vegetable shortening
¼ teaspoon salt
4-1/2 cups all-purpose flour
4 teaspoons baking powder
2 teaspoons baking soda
2-1/2 cups finely chopped nuts
½ cup granulated sugar
¾ cup milk
3 jars of apricot filling or preserves
2 cups powdered sugar
4 tablespoons margarine
4 tablespoons evaporated milk
1 teaspoon vanilla
chopped nuts

Preheat oven to 350F. Grease 11x17 cookie sheet. Combine egg yolks, sour cream, vanilla, sugar, margarine, vegetable shortening, salt, baking powder, baking and soda. If mix is too moist add additional flour. Divide dough into 3 balls. Roll one ball at a time on waxed paper. Unroll to cookie sheet. Make the filling by combining the nuts, sugar and milk. On first layer of dough, spread the nut mixture. On second layer of dough, spread 3 jars of apricot filling. Roll third and place on top. Bake 30 to 45 min. Combine the icing ingredients and brush on cookies while warm and sprinkle with additional nuts if desired. Cool and cut into diamond shaped pieces.

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