Ingredients
24
24 servings
- •0.5 cup butter, softened
- •0.25 cup white sugar
- •1 cup all-purpose flour
- •0.66666698455811 cup dried apricots
- •1 cup water
- •2 eggs
- •1 cup packed light brown sugar
- •0.33333298563957 cup all-purpose flour
- •0.5 teaspoon baking powder
- •0.25 teaspoon salt
- •1 teaspoon vanilla extract
- •1 teaspoon lemon juice
- •1 cup chopped walnuts
- •0.75 cup flaked coconut
- •0.33333298563957 cup confectioners' sugar for decoration
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). In a medium bowl, mix together butter, sugar, and 1 cup flour. Press into the bottom of an ungreased 9x13 inch pan.
- Bake for 25 minutes in preheated oven. In small saucepan, bring apricots and water to a boil, and cook for 10 minutes. Drain, chop, and set aside to cool.
- In a medium bowl, beat eggs and brown sugar. Stir in 1/3 cup flour, baking powder, salt, vanilla, and lemon juice. Fold in nuts and chopped apricots. Stir in coconut, if desired. Pour over the prepared crust.
- Bake for an additional 20 minutes in the preheated oven, or until firm. Cool, and dust with confectioners' sugar before cutting into squares.
Nutritional Facts
Per 24 servings
- Calories: 166
- Carbohydrate: 22g
- Fat: 8g
- Fiber: 1g
- Protein: 2g
- Sugar: 16g
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