Christine Joy’s Apricot Scandinavian Bars


1/3 cup butter flavored Crisco

2/3 cup + 1 tbsp margarine

1/2 cup sugar

1/2 cup walnuts finely chopped + 3 tbsp extra

2 1/4 cup unbleached flour

1 - 10 oz jar of Apricot "All-Fruit" jam

1 tsp vanilla

Preheat oven to 350.  


Mix Crisco, margarine, sugar, and vanilla until creamy

Add finely chopped walnuts (1/2 cup) mix well

Add flour and mix

Turn out on to floured cutting board, form into square cut into four pieces, roll each square into a 12 to 16 inch log and flatten.

Make small indentations down the middle of each log for fruit preserves.  (Be careful not to make the indentation too deep or cookies will break in the middle.)

Sprinkle with remaining walnuts and bake for just under 20 minutes.


When cooled cut on a diagonal into 1 inch pieces.