Apricot Oatmeal Bars

Just in time for HAT, Michelle & Megan's recipe --- mmmm!

Into a bowl sift together 1 ½ cups flour, 1 teaspoon double-acting baking powder and ½ teaspoon of salt, add 1 ½ cups old-fashioned oats (rolled oats), 1 cup firmly packed light brown sugar, and 1 ½ sticks (3/4 cup) cold butter, cut into bits, and blend the mixture until it resembles meal. Press half the mixture into a well buttered 8-inch-square baking pan and with a spatula spread a 10-ounce jar of apricot preserves over it. Sprinkle the remaining mixture evenly over the preserves and bake the mixture in a preheated moderate oven (350 degrees F) for 40 minutes, or until it is golden brown. Let the dessert cool and with a serrated knife cut it into 2- by 1-inch bars. Makes 32 cookies.

NOTE: I double this recipe and use an 8 ½ by 11 inch pan instead. Basically I follow the directions above and make two batches of the same thing, press one batch into the pan, then spread 20 ounces of apricot preserves, then sprinkle the second batch evenly over the preserves. This means you use a total of 3 cups flour, 2 teaspoons double-acting baking powder, 1 teaspoon salt, 3 cups of oats, 2 cups light brown sugar, 3 sticks of butter, and 20 ounces of apricot preserves.

[recipe from Gourmet October 1979]