Yield: 16 Servings
| Measure | Ingredient |
|---|---|
| ⅔ cup | Dried apricots; packed |
| 1 | Stick butter (1/2c) |
| ¼ cup | Sugar |
| 1⅓ cup | Flour |
| ½ teaspoon | Baking powder |
| pinch | Salt |
| 1 cup | Brown sugar |
| 2 | Eggs |
| ½ teaspoon | Vanilla |
| ½ cup | Chopped walnuts |
| Confectioner's sugar |
Preheat oven to 350 degrees F. Put apricots in a small pan, cover with water and boil gently for 10 minutes. Drain off water, cool and cut into small pieces. Mix the butter, sugar, and 1 cup of the flour together with a pastry blender until crumbly. Press into a greased 9-by-9-inch baking pan. Bake for about 25 minutes or until lightly browned. Sift together the remaining ⅓ cup flour, baking powder and salt. In a large bowl, beat together the brown sugar and eggs until light. Stir in vanilla, the flour mixture, apricots and nuts. Spread over the baked base. Bake for about 30 minutes or until set and browned. Cool, then cut into bars. Wrap and freeze. Provise a small bag of confectioner's sugar to sprinkle on when ready to serve.
Nutritional info per serving: 206 cal; 10g fat(41%) Source: Miami Herald, 1/18/96 format by Lisa Crawford