Satisfied Cravings: Favorite recipes from cookbooks I've reviewed.

Apricot Butter Bars
Yields 25 bars

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from The Complete Cookie

16 ounces dried apricots (about 2 cups)
1 1/2 cups granulated sugar
1 1/2 cups water
2 cups all-purpose flour
1/2 cup confectioners' sugar
1/4 cup granulated sugar
3/4 cup (1 1/2 sticks) unsalted butter
Preheat oven to 375 F.
Coat a 10 1/4-by-15 1/4 inch baking sheet with vegetable oil cooking spray.
Combine the filling ingredients in a medium saucepan. Bring to a boil over high heat. Lower the heat, cover, and simmer for about 25 minutes, until the fruit is soft enough to mash.
Transfer to the bowl of a food processor fitted with the steel blade and process to a thick, smooth puree, about 20 seconds.
In a mixing bowl, combine the flour and sugars. Mix with a fork. Add the butter and mix to form a crumbly dough (crumbs about the size of peas).
Reserve 1 cup of the dough and transfer the rest to the prepared baking sheet. Press it over the bottom and up the sides. Spread the apricot filling evenly over the crust. Scatter the reserved crumbs of dough over the top.
Bake for about 25 minutes, until the edges are brown.
Cool on the sheet on a wire rack for about 1 hour, then refrigerate for 30 minutes. Cut into 2-by-3 inch rectangles.