Title: Apricot Blondies
Categories: Dessert Cookie Lowcal
Yield: 16 Servings
| 1/4 | c | Finely ground date sugar |
| 1/4 | c | Margarine |
| 1/4 | c | Egg substitute |
| 1 | ts | Vanilla |
| 1 | ts | Baking powder |
| 1 | c | Unbleached white flour |
| 1 | c | Dried apricots; chopped |
| 1/4 | c | Pecans; finely chopped; toasted (optional) |
Preheat oven to 350^F. Spray an 8 x 8-inch pan with no-stick spray.
To toast the nuts: Spread them evenly in a heavy pan on top of the
range. Heat over low heat, stirring frequently, until lightly browned and
fragrant, about 3 to 5 minutes.
In a medium-size bowl, beat together sugar, margarine, egg substitute and
vanilla until well blended.
In a large bowl, sift the baking powder and flour. Stir in the apricots
and pecans, if desired. With a rubber spatula or spoon, stir dry mixture
into wet mixture until well combined. Scrape into baking pan and make top
smooth.
Bake for 20 minutes, or until golden brown and a knife inserted in the
middle comes out clean. Let cool on a wire rack until slightly warm, then
cut into squares. Serve warm or let cool completely before serving or
storing.
Makes 16 bar cookies. Per cookie: 81 calories; 2.9 g fat (32% of
calories).
Source: "Have a Natural Christmas 1992."