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p. 56, The Gourmet Cookie Book
**Makes three dozen squares
Melt 3/4 cup butter, add 1 cup brown sugar, 1 1/2 cups each of flour and oatmeal, and 1 teaspoon baking soda. Mix the ingredients thoroughly and press half the mixture into a greased baking pan about nine inches square.
In a saucepan, simmer 3/4 pound dried apricots with 1 cup water and 3/4 cup sugar for 30 minutes, or until the apricots are soft. Add 1 tablespoon apricot liqueur after the mixture has been cooking for 20 minutes. Puree this all in a food processor until smooth. Spoon the apricots over the crumb mixture in the baking pan, sprinkle them with 1/4 cup grated coconut, if desired, and cover them with the rest of the crumbs. Bake the mixture in a moderate oven (350°F) for 25 to 30 minutes, or until it is golden. Cut the mixture into squares while it is still warm and turn out the chews from the pan when they are cold and set.
I used pear brandy
Grease the baking pan with butter, line it with two crisscrossed sheets of foil, and the butter the foil.
Makes 36 squares