Apricot Squares - Layered


    • 1 Cup All-Purpose Flour
    • 1/3 Cup Sugar
    • 1/2 Cup Butter
    • 3/4 Cup Chopped Dried Apricots (6oz. Package)
    • 2 Eggs
    • 1 Cup Brown Sugar - Firmly Packed
    • 1/3 Cup All-Purpose Flour
    • 1/2 Tsp Baking Powder
    • 1/4 Tsp Salt
    • 1/2 Tsp Vanilla
    • 1/2 Cup Chopped Walnuts
    • Sifted Powdered Sugar


    • Sift together 1 cup flour and 1/3 cup sugar in a medium mixing bowl; cut in butter with a pastry blender until mixture resembles coarse meal. Press into an ungreased 8 inch square baking pan. Bake at 350 degrees for 30 minutes or until lightly browned. Set aside.
    • Place apricots in a small saucepan with water to cover; simmer 15 minutes. Drain; cool and chop. Set aside.
    • Beat eggs in a medium mixing bowl; gradually add brown sugar, beating well. Sift together 1/3 cup flour, baking powder, and salt in a small mixing bowl; add to egg mixture. Stir in reserved apricots, vanilla, and walnuts. Spread evenly over baked mixture. Bake at 350 degrees for 30-35 minutes. Sprinkle with powdered sugar while warm; cool completely. Cut into 2 inch squares. Yield about 1-1/2 dozen.

Heather Ritchie (1993)