| 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 |
ts |
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 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
| 1/2 |
c |
Chopped walnuts |
| 1/2 |
ts |
Vanilla |
|
|
Confectioner's sugar |
INSTRUCTIONS
BASE
TOPPING
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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