APRICOT-PEANUT JUMBLES

2 cup flour
2 tbsp sugar
3/4 tsp baking soda
3/4 cup butter
2 large eggs, separated
1 cup apricot jam
1/2 cup sugar
1 tbsp unsweetened cocoa powder
2/3 cup grated coconut
2 cups roasted unsalted peanuts, coarsely chopped

Preheat oven to 350 degrees F. Grease a jelly roll pan.

Sift together flour, sugar, and baking soda. Cut in the butter, then beat in the yolks, forming a stiff dough. Press the dough into the prepared pan in an even layer.

Bake for 10 minutes.

Remove pan from the oven. Spread surface of layer evenly with jam.

Beat egg whites lightly with a fork, then beat in the sugar and cocoa. Stir in the coconut and peanuts and spread this mixture evenly over the jam. Brush top very lightly with water.

Return to oven and bake an additional 20 minutes, or until the surface is well browned. Cool in the pan on a wire rack, then cut into 1 1/2-inch squares.

Any kind of jam may be substituted.