Light-textured, banana-flavored bar cookies.

1/4 c. butter, softened
1/2 c. sugar
1/2 c. apricot, pineapple, or apricot-pineapple preserves
1 egg
1/2 tsp. vanilla

In mixing bowl cream together the butter and sugar until fluffy. Add the 1/2 cup preserves, egg, and vanilla to the creamed mixture; mix well.

2/3 c. all-purpose flour
1/4 tsp. baking powder
1/4 tsp. baking soda
1/8 tsp. salt
1 ripe sm. banana, mashed (1/4 c.)
1/2 c. flaked coconut

Thoroughly stir together the flour, baking powder, baking soda, and salt. Stir into creamed mixture. Blend in the mashed banana and coconut; mix well. Spread in greased 9 x 9 x 2 inch baking pan. Bake at 350 degrees until cookies test done, 23 to 25 minutes.

1/2 c. apricot, pineapple, or apricot-pineapple preserves
1/4 c. chopped almonds

Spread warm cookies with the remaining 1/2 cup preserves. Sprinkle with the chopped almonds. Cool cookies thoroughly; cut into bars. Makes 24.