Apricot Cherry Snowdrifts

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  • ¾ C dried apricots
  • 1 ⅓ C flour, divided
  • ½ C butter or margarine
  • ¼ C Pioneer® Sugar
  • ½ tsp. baking powder
  • ¼ tsp. salt
  • 2 eggs
  • 1 C Pioneer® Golden Light Brown Sugar, firmly packed
  • ½ C walnuts, chopped and floured
  • 1 tsp. vanilla
  • ½ C Pioneer® Confectioners Powdered Sugar, sifted
  • 1 small pkg. candied cherries, halved


  1. Preheat oven to 350° F.
  2. In a small saucepan cook the apricots in water for 10 minutes; drain. When cooled, cut up into small pieces; set aside. In a mixing bowl combine 1 cup flour, Pioneer® Sugar, and butter; mix until crumbly. Press into a 9-inch square baking pan. Sift together the ⅓ cup of flour, baking powder and salt. In a separate bowl beat the eggs, slowly add the Pioneer® Golden Light Brown Sugar blending well. Add the flour mixture and stir well. Add the cut up apricots, floured nuts and vanilla; stir. Spread the mixture over the crumb layer. Bake for 25 minutes or until golden brown. Cool in pan on a rack. Cut into bars with a wet knife. Sift Pioneer® Confectioners Powdered Sugar over the bars. Decorate each bar with ½ candied cherry.
**From the kitchen of: Bea Schmidt of Kawkawlin, MI.
Apricot Cherry Snowdrifts
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