Instructions: Preheat oven to 350 degrees. Place dried apricots and cherries in a small saucepan with the water. Bring to a boil and simmer, covered, for 10 minutes.

Drain, cool and chop; set aside. In a medium bowl, beat butter and granulated sugar until light and fluffy; stir in 1 cup flour. Pat mixture into a 9 inch square pan. Bake for 25 minutes.

Sift remaining 1/3 cup flour with baking powder and salt. Set aside Beat brown sugar and eggs together; add vanilla and brandy or brandy flavoring. Stir in sifted flour, then fruit and 1/2 cup nuts. Return to oven and bake 30 minutes. Remove from oven.

Immediately break white chocolate baking bar over the cookie top. When it softens, spread over the whole top with the back of a spoon; sprinkle with remaining 1/4 cup nuts. Cool and cut into bars.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.