1 (6-ounce) package dried apricots
1/2 cup butter or margarine, softened
1/4 cup sugar
1 1/3 cups all-purpose flour, divided
2 large eggs
3/4 cup firmly packed brown sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped walnuts
1 teaspoon vanilla extract
Powdered sugar
BRING apricots and water to cover
to a boil in a small saucepan. Reduce heat, and simmer, uncovered, 15 minutes or
until tender. Drain and coarsely chop apricots; set aside.
BEAT butter at medium speed with an electric mixer until creamy;
gradually add 1/4 cup sugar, beating well. Stir in 1 cup flour, and press
mixture into a lightly greased aluminum foil-lined 9-inch square pan.
BAKE at 350 degrees F for 15 to 20 minutes or until lightly browned.
BEAT eggs at medium speed until thick and pale; gradually add brown
sugar, beating well. Add remaining 1/3 cup flour, baking powder, and salt,
beating well. Stir in chopped apricot, walnuts, and vanilla; spread mixture
evenly over crust.
BAKE at 325 degrees F for 45 minutes. Let cool completely in pan. Cut
into bars; sprinkle with powdered sugar.
