Serves: 5
Total Calories: 4,757.357
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.
This Apricot Squares recipe is from the Gold Star Collection Cookbook. Download this Cookbook today.
