Apricot Squares

INGREDIENTS
1 can (approx. 16 ounces) apricot halves, drained (2 cans)  (reserve 3T of the juice)
2 cups all-purpose flour
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon ginger
1/2 cup sugar
1/2 cup melted butter or margarine
1 tablespoon milk
1/4 cup apricot preserves

PREPARATION
Grease an 8-inch square baking pan. Sift flour and spices into a bowl; stir in sugar. Add melted butter or margarine; mix together with a pastry cutter or fork. Set aside about one-quarter of the crumb mixture for topping. Stir the 1 tablespoon milk (or 2t reserved juice and 1t water) into remaining mixture; press into the pan. Prick all over with a fork.  Mix together apricot preserves with 2T reserved juice. Smooth apricot preserve mixture over bottom layer crust Arrange drained apricot halves over first layer; crumble remaining crumb mixture over the apricots. Bake at 375° for 45 minutes, or until topping is browned. Serve warm with ice cream or whipped topping.

southernfood.about.com

Apricot Jam Cookie Bars

INGREDIENTS
1/2 cup shortening
1/2 cup sugar
1 egg, beaten
1/2 teaspoon vanilla extract
2 tablespoons milk
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
3/4 cup apricot jam

PREPARATION
Cream shortening and sugar until light and fluffy. Add egg, vanilla, and milk; beat well. Combine dry ingredients; add to creamed mixture, mixing well. Spread half of the batter into a greased 9-inch square pan. Spread jam over bottom layer; top with remaining batter. Bake apricot bars at 400° for 25 minutes. Cut into small bars.
Makes about 36 small bars.