Apricot Squares

Crust:

1 c. flour

1 stick butter

1/4 c. sugar

Filling:

2/3 c. dried apricots

1 c. brown sugar

2 eggs

1 tsp. vanilla

Mix:

1/2 c. chopped nuts

1/2 tsp. baking powder

1/4 tsp. salt

1/3 c. flour

Mix crust ingredients well with a pastry blender until butter is fine. Press into 8-inch square pan and bake at 350 until brown, about 30 minutes. Cool. Cover apricots with water and boil for 10 minutes. Cool, drain, and chop fine. Combine baking powder, salt and flour. Set aside. Beat eggs. Add brown sugar and beat together. Add vanilla, mixed dry ingredients, apricots and nuts. Spread on cooled crust. Bake at 350 for 25 minutes, or until lightly browned. It's important center is browned. Cool completely. Cut in squares and sprinkle with powdered sugar.

Barbara Ann Sprunger

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987