The local county or state fair is a cherished American pastime, and the winning competition recipes are often the highlight. This recipe is from Liza Gershman’s book County Fair, which celebrates all the amazing local delicacies with mouthwatering photography and equally delicious recipes. Here’s an excerpt from Liza’s lastest book, County Fair: Nostalgic Blue Ribbon Recipes from America’s Small Towns.
Inspired by Jill Monitz, Blue Ribbon Prize
Los Angeles County Fair, Los Angeles County, California
page 74
INGREDIENTS
2 cups of all-purpose flour
1/4 tsp baking powder
3/4 cup butter
1 cup sugar
1 egg
1/2 tsp vanilla extract
12 oz jar apricot preserves
DIRECTIONS
Preheat oven to 350˚F. In a small bowl, whisk together flour and baking power, set aside. In a large bowl, using a hand mixer or stand mixer, cream butter and sugar until fluffy, approximately 5-7 minutes. Beat in egg and vanilla. Gradually add flour and baking power to creamed mixture, mixing well. Reserve one-third of dough and set aside. Press two-thirds of dough onto the bottom of a greased 13×9-inch baking pan. Spread with apricot preserves and crumble remaining dough over this layer. Bake for 30-35 minutes or until golden brown. Cool completely in pan on a wire rack. Cut into bars.