1 cup (2 sticks) butter or margarine, softened
½ cup sugar
2⅔ cups all-purpose flour, divided
1 teaspoon baking powder
½ teaspoon salt
2 cups firmly packed light brown sugar
4 large eggs
1 teaspoon vanilla extract
2 (16-ounce) packages dried apricots
Sifted confectioners’ sugar
Preheat the oven to 350 degrees. Line a 15 × 12-inch baking pan with parchment paper or aluminum foil, with the ends hanging over for easy removal of bars. Set aside.
In a large bowl mix the butter, sugar, and 2 cups of the flour until smooth. Press into the pan. Bake 25 minutes, or until light brown. Remove from the oven and cool.
In a large bowl combine the remaining flour, baking powder, and salt. Set aside. In a medium bowl cream the brown sugar, eggs, and vanilla. Stir into the flour mixture.
In a medium saucepan combine the apricots and a small amount of water and cook until soft. Cool and then chop into small pieces. Stir the apricots into the batter and spread the mixture over the baked layer. Bake 30 to 40 minutes, or until a wooden pick inserted in the center comes out clean. Cool and then cut into small squares. Dust with confectioners’ sugar.
Note: You may need to use a hot, wet knife blade to cut the squares cleanly.
Makes 2 dozen
Barbara Bellerdine, Queen
Sophisticated Red Hat Ladies,
Auburn, New York