Golden Fruit Bars

3 cups all-purpose flour

1 cup sugar

Zest of 1 orange

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup (2 sticks) unsalted butter, cut into small cubes, chilled

1/2 cup milk

1 teaspoon orange extract

2 tablespoons cornstarch

2 tablespoons sugar

1 cup orange juice

2/3 cup diced dried apricots

2/3 cup diced dates

2/3 cup golden raisins

1/4 cup diced candied ginger

Line a 13-by-9-inch baking dish with foil, leaving several inches of foil overhanging on the 9-inch sides. This overhang is used to lift the cookies from the baking dish once they have cooled. Lightly coat the foil with baking spray.

In a large bowl, whisk together the flour, sugar, orange zest, baking powder and salt. Add the chilled butter and use your hands, two knives, or a pastry cutter to rub it into the flour until the mixture resembles cornmeal.

Drizzle the milk and orange extract over the dry ingredients, then toss lightly to mix. The dough will be dry and very crumbly.

Firmly press the crumbly dough into the prepared baking dish in an even layer. Refrigerate the dough in the dish for 20 minutes. Meanwhile, heat the oven to 375 degrees.

Place the baking dish in the oven and bake for 15 minutes.

While the cookies bake, in a medium saucepan whisk together the cornstarch, sugar and orange juice. Add the apricots, dates, raisins and candied ginger. Mix well, then bring to a simmer over medium heat.

Cook the fruit mixture, stirring constantly, until quite thick, about 5 minutes.

Remove the cookies from the oven and spread the fruit mixture over the top. Bake for another 15 minutes, or until the topping is set. Place the pan on a wire rack to cool.

Using the foil, lift the slab of cookie from the baking dish. Wet a knife with warm water, then cut the slab, wiping the knife clean between cuts, into 15 squares. Cookies can be stored in an airtight container at room temperature up to 4 days.

Makes 15.

Associated Press