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3/4 cup butter, at room temperature
1 1/2 cups packed light brown sugar
2 1/2 cups whole grain pastry flour
1 jar (12oz) apricot all fruit preserves
2 large eggs
1 tsp. vanilla extract
1/2 tsp. baking powder
1/2 tsp. tsp. salt
1 tbsp. confectioners' sugar
Preheat the oven to 325F. Coat a 13"x9" baking dish with cooking spray.
Place the butter and 1/2 cup of the brown sugar in a large bowl. Using an electric mixer on medium speed, beat until light and creamy. On low speed, gradually beat in 2 cups of the flour to get coarse crumbs. Press firmly and evenly into the bottom of the prepared baking dish. Spread the preserves over the top.
In a medium bowl, combine the eggs and the remaining 1 cup brown sugar. Beat on high speed until thick. Beat in the vanilla, baking powder, and salt. On low speed, gradually beat in the remaining 1/2 cup flour. Spread over the preserves.
Bake for 40 minutes, or until lightly browned. Cool on a rack. Dust with confectioners' sugar before serving.
Makes 24
1 1/2 cups packed light brown sugar
2 1/2 cups whole grain pastry flour
1 jar (12oz) apricot all fruit preserves
2 large eggs
1 tsp. vanilla extract
1/2 tsp. baking powder
1/2 tsp. tsp. salt
1 tbsp. confectioners' sugar
Preheat the oven to 325F. Coat a 13"x9" baking dish with cooking spray.
Place the butter and 1/2 cup of the brown sugar in a large bowl. Using an electric mixer on medium speed, beat until light and creamy. On low speed, gradually beat in 2 cups of the flour to get coarse crumbs. Press firmly and evenly into the bottom of the prepared baking dish. Spread the preserves over the top.
In a medium bowl, combine the eggs and the remaining 1 cup brown sugar. Beat on high speed until thick. Beat in the vanilla, baking powder, and salt. On low speed, gradually beat in the remaining 1/2 cup flour. Spread over the preserves.
Bake for 40 minutes, or until lightly browned. Cool on a rack. Dust with confectioners' sugar before serving.
Makes 24
