Apricot Squares
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Cookie | 16 | Servings | |
INGREDIENTS
| 1 | Stick butter | |
| 1/3 | c | Sugar |
| 1 | c | All purpose flour, sifted |
| 1/2 | t | Vanilla |
| 2/3 | c | Chopped dried apricots |
| 2 | Eggs, beaten | |
| 1 | c | Dark brown sugar, packed |
| 1/3 | c | All-purpose flour, sifted |
| 1/2 | t | Baking powder |
| 1/4 | t | Salt |
| 1/2 | c | Chopped walnuts |
| 1/2 | t | Vanilla |
| Confectioner's sugar |
INSTRUCTIONS
From: Sherri Eastman <eastman@solstice.jpl.nasa.gov> Date: 19 May 1994 14:18:20 -0400 Apricot Squares, from "Delicious Desserts" by Sylvia Balser Hirsch. A very popular fruit square that's baked in two layers. Be sure to start the apricots for the topping before you make the base so they can cool. Butter an 8 x 8 inch pan. Preheat oven to 350 degrees. Cream the butter with the sugar, add the flour and the vanilla, blending well, then press into the bottom of the pan. Bake for 20 minutes. Topping: Boil the apricots for about ten minutes in water to cover, drain and cool. Combine the eggs with the brown sugar and beat until light. Sift the flour, baking powder, and salt and add to the egg mixture. Add apricots, nuts and vanilla. Blend mixture and spread evenly over base. Return to oven and bake about 30 - 35 minutes. Cool. Cut into squares and dust with confectioner's sugar. Makes 16 squares. REC.FOOD.RECIPES ARCHIVES /COOKIES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 204
Calories From Fat: 77
Total Fat: 8.9g
Cholesterol: 38.5mg
Sodium: 66mg
Potassium: 119.3mg
Carbohydrates: 29.6g
Fiber: <1g
Sugar: 20.6g
Protein: 2.7g