This recipe is a favorite of mine. The 1 cup of apricots and pistachios can be substituted for cranberry and walnuts or just walnuts. Here is the recipe:
1/2 cup sugar
1/4 pound butter softened
1/3 cup vegetable oil
juice of 1/2 lemon
1 teaspoon vanilla
1/8 teaspoon salt
3 cups sifted all purpose flour
1 cup of broken walnuts ( or 1/2 cup apricots and 1/2 broken pistachios–photo) or (1/2 cup dried cranberries and 1/2 walnuts)
Beat eggs thoroughly, blending in sugar until light. Add butter, oil, lemon juice, vanilla an salt and beat until well blended. Blend in flour, then the walnuts. The dough will be soft and may be chilled if desired. Shape on a parchment lined cookie sheet. Wet hands to mold two long loaves 3 ” wide 1″ high and 10 ” long.
Bake in preheated 375 degree oven for 20 minutes middle of oven and well preheated. Remove from oven and cut with a large metal board scraper into 1″ pieces. Turn pieces on their side and bake for 4 minutes, flip to other side and bake for 4 minutes.
Makes about 30 bars. These keep for a while in a tin. Do not freeze.