ADAPTED FROM MRS. HYMAN CHERENSON, DORCHESTER, MASSACHUSETTS
This is just one of Gourmet’s Favorite Cookies: 1941-2008. Although we’ve retested the recipes, in the interest of authenticity we’ve left them unchanged: The instructions below are still exactly as they were originally printed.
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 9 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. 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.
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