Ingredients:
Light-textured, banana-flavored bar
cookies.1/4 c. butter or margarine, softened
1/2 c.
sugar
1/2 c.
apricot, pineapple, or
apricot-pineapple preserves
1 egg
1/2
tsp. vanilla
In mixing bowl cream together the butter or
margarine and sugar until fluffy. Add
the 1/2 cup preserves, egg, and vanilla to the creamed mixture; mix well.2/3 c.
all-purpose flour
1/4
tsp. baking powder
1/4
tsp. baking soda
1/8
tsp. salt
1 ripe
sm. banana, mashed (1/4 c.)
1/2 c.
flaked coconut
Thoroughly stir together the flour, baking
powder, baking soda, and salt. Stir
into creamed mixture. Blend in the
mashed banana and coconut; mix well.
Spread in greased 9 x 9 x 2 inch baking pan. Bake at 350 degrees until cookies test done, 23 to 25 minutes.1/2
c. apricot, pineapple, or
apricot-pineapple preserves
1/4 c.
chopped almonds
Directions:
Spread warm cookies with the remaining 1/2 cup preserves. Sprinkle with the chopped almonds. Cool cookies thoroughly; cut into bars. Makes 24.
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