Chewy Fruit Bars

This wholesome holiday cookie bar is chock-full of dried fruit and nuts.

INGREDIENTS

Basic Cookie Dough (see recipe index for this)
3/4 teaspoon baking soda
1 teaspoon ground cinnamon
1 1/2 cups (packed) dark brown sugar
2 large eggs
1 cup walnuts, chopped
1 cup pitted dried dates, chopped
1 cup dried tart cherries
1/2 cup dried apricot halves, chopped
1/2 cup golden raisins
Confectioners' sugar for dusting (optional)

DIRECTIONS

Preheat oven to 350 degree F. Line 15 1/2" by 10 1/2" jelly-roll pan with foil, extending foil 2 inches above pan at ends; grease foil.
Prepare Basic Cookie Dough, but in step 1, decrease flour to 2 1/2 cups, increase baking soda to 3/4 teaspoon total, and add cinnamon to flour mixture. In step 2, substitute 1 1/2 cups packed dark brown sugar for granulated sugar and use a total of 2 eggs. Add walnuts, dates, cherries, apricots, and raisins to dough, stirring until blended (dough will be thick).
With floured fingers, press dough evenly into prepared pan. Bake 25 to 28 minutes or until browned and toothpick inserted in center comes out clean. Cool completely in pan on wire rack. Remove from pan, using foil, and place on cutting board. With long, sharp knife, cut lengthwise into 4 strips, then cut each strip crosswise into 12 bars.
Store cookies in tightly sealed container, putting sheets of waxed paper between layers, at room temperature up to 1 week or in freezer up to 3 months. Sprinkle with confectioners' sugar before serving, if you like.