---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Apricot-Peanut Jumbles
  Categories: Cookies
       Yield: 42 servings
  
       2 c  Flour
       2 tb Sugar
     3/4 ts Baking soda
     3/4 c  Butter
       2 lg Eggs; separated
       1 c  Apricot jam
     1/2 c  Sugar
       1 tb Unsweetened cocoa powder
     2/3 c  Coconut; grated
       2 c  Roasted unsalted peanuts;
            Coarsely chopped
  
   Recipe by: “Special Occasions” John Hadamuscin
       350 oven. 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 pan in an even layer. Bake for 10 minutes
   and 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.
   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 squares. Any kind of jam
   may be substituted.
  
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