Muzurkas
rec.food.recipes/Johnson/1998

1 cup butter or margarine
1 cup sugar
Dash of salt
3 eggs
1 1/2 cup all purpose flour
1/4 cup ground or finely chopped almonds
1 tsp. finely shredded orange peel (optional)
2 Tbsp. sugar
2 Tbsp. cornstarch
1 1/2 cup orange juice or water
3/4 cup snipped dried apricots
3/4 cup snipped dried figs or dates
1/2 cup raisins or currants
1/2 cup chopped walnuts or almonds
1/4 cup chopped candied orange peel or lemon peel
Powdered sugar icing

Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add the 1 cup sugar and the salt; beat till combined. Beat in eggs till combined. Beat in flour till just combined. Stir in ground or finely chopped almonds and the finely shredded orange peel, if desired. Spread dough evenly in a greased 15x10x1 inch baking pan (jelly roll pan).

Bake in a 350F oven for 15 to 20 minutes or till a toothpick inserted near the center comes out clean.

Meanwhile, for topping, combine the 2 tablespoons sugar and the cornstarch in a medium saucepan. Stir in orange juice or water, apricots, figs or dates, and raisins or currants. Cook and stir over medium heat till thickened and bubbly. Remove from heat. Stir in chopped walnuts or almonds and candid orange or lemon peel. Spread topping over the hot cookie.

Bake 20 minutes more or till topping appears set. Cool in the pan on a wire rack. Cut into squares. Drizzle with powdered sugar icing.

Makes 36.

Icing:
Stir together:
1 cup sifted powdered sugar
1 tablespoon milk
1/4 teaspoon vanilla
Stir in additional milk, 1 teaspoon at a time, to make icing of drizzling consistency.