Serves: 5
Total Calories: 951

1 1/2 cups flour
1 teaspoon baking powder
1/2 cup butter or margarine
1 egg beaten
3 to 4 tablespoons milk
2/3 cup apricot preserves
1 cup sugar
1/4 cup butter or margarine, melted
1 egg
1 teaspoon vanilla extract
1 1/2 cups pecans chopped
1 cup coconut flaked

Preheat oven to 350°. Grease a 9 x 9 x 2-inch baking pan.

In a medium bowl, mix flour and baking powder. With a pastry blender or two knives, cut in 1/2 cup butter or margarine until mixture resembles coarse crumbs. Stir in beaten egg and milk until flour mixture is moistened. Press dough into baking pan. Spread with apricot preserves.

In a medium bowl, stir sugar, melted butter or margarine, 1 egg and vanilla until well blended. Stir in nuts and coconut. Spread over apricot layer in pan.

Bake for 45 minutes or until top is browned. Cool on a wire rack. Chill before cutting into squares.

High Altitude Adjustments: At 6,000 feet, no adjustments needed.

Nutritional Facts:

Serves: 5
Total Calories: 951
Calories from Fat: 514

More Recipes from the Gold Star Collection Cookbook:
Apricot Squares
Candy Bar Cookies
Ginger Cookies
Melting Moments
Oatmeal Refrigerator Cookies
Orange Cookies
Sugar Cookies
Sugar Kisses