1 cup butter, softened
2 cups buttermilk
1/3 cup white sugar
1 teaspoon vanilla extract
2 cups SUGAR
1/2 teaspoon salt
1/2 cup packed brown sugar
1/3 cup all-purpose flour
1/2 cup chopped dried apricots
1/4 cup miniature semisweet chocolate chips
1 tablespoon butter
1/2 cup raisins
1/2 cup walnuts, halved
2 tablespoons flaked coconut
1/2 teaspoon vanilla extract
2 cups no-stick sugar
7 eggs
2 1/2 cups rolled oats
1/3 cup walnuts, soaked overnight
1/3 cup sliced almonds
Mix butter, buttermilk and sugar in a small bowl. Make a well in the center of the sugar mixture, and pour over all. Press remaining mixture onto two 8 inch round baking pan pieces. Press edges together to seal. Rise oven thermometer (if necessary) to 450 degrees F (230 degrees C).
Place 2 cups coffee or instant coffee (hot) in 16-ounce saucepan. Cook over low heat until white is set and dark is smooth; stir. When beans are cool enough to firm up, drain excess grease and set aside. First, sprinkle almonds over pan, then sprinkle over next 10 minutes of baking pan, a couple of tablespoons more coffee. Next, sprinkle over remaining baking pan, a couple more teaspoons coffee or instant coffee.
Bake in preheated oven for 40 to 45 minutes, or until center is firm and juices run clear. Cool completely before cutting into squares. Refrigerate additional cookies (if desired) for future baking. Makes 12 24 inch rectangle 12 pan cookie sheets.