Dutch Fruit Bars
(from the kitchen of Joanne in Kelowna, BC)
1 ½ cups butter
1 cup sugar
2 eggs
½ tsp grated lemon peel
3 ½ cups unsifted all-purpose flour
1/8 tsp salt
½ cup honey
2 Tbsp heavy cream
1 tsp vanilla extract
1 cup (4 oz) shredded almonds
¾ cup mixed candy fruit
Preheat oven to 350 degrees. Adjust oven rack to bottom third of oven.
Grease 15 ½ x 10½ inch jelly roll pan.
In large mixer bowl, with electric mixer at medium speed, cream 1 cup butter and ½ cup sugar. Beat in eggs and lemon peel until light and fluffy. Add flour and salt and continue mixing just until well combined. Press dough evenly into pan making ¼ inch rim around the edge. (smooth with wax paper). Bake 25-30 minutes or until lightly brownish and dough is firm to the touch.
Five minutes before crust is done, melt remaining ½ cup butter in medium saucepan. Add honey, remaining ½ cup sugar, cream and vanilla. Heat to boiling, boil five minutes, stirring occasionally (lower the heat once it boils). Stir in almonds and fruit. Pour over baked crust in pan and spread evenly. Return to oven and bake ten more minutes. Cool on wire rack. Cut into 2 x 1 ¼ inch diamond-shape pieces. Makes 52 cookies about 135 calories each.
Today, is the annual marathon cookie baking day. A longtime girlfriend and I bake several varieties all afternoon. Another friend joins the group. Three women in the same kitchen..wowser. I'll let you know how that works out....
