Apricot Squares

  • Prep Time: 25 mins
  • Total Time: 1 hrs 30 mins
  • Serves: 16,Yield: 1eight inch square baking pan
  • About This Recipe

    “During a visit to my future in-laws house many years ago, a friend of theirs made these delicious apricot bars. Before I flew home, I had the recipe in my hand to take back with me.”

    Ingredients

  • 2/3 cupdried apricot
  • boiling water
  • 1/2 cupbutter, softened
  • 1/4 cupgranulated sugar
  • 1cupflour
  • 2eggs
  • 1cupbrown sugar, firmly packed
  • 1/3 cupflour
  • 1/2 teaspoonbaking powder
  • 1/4 teaspoonsalt
  • 1/2 cupnuts, chopped
  • 1/2 teaspoonvanilla extract
  • Directions

  • Place the dried apricots into boiling water for 10 minutes; drain.
  • Chop cooled apricots; set aside.
  • Preheat oven to 350 degree F.
  • Grease an 8-inch square baking pan.
  • In a small bowl, mix together butter, granulated sugar, and 1 cup flour.
  • Press this mixture into prepared pan.
  • Bake 25 minutes; set aside.
  • In a small bowl, beat together eggs and brown sugar.
  • Fold in 1/3 cup flour, baking powder, and salt; mix till combined.
  • Stir in vanilla, chopped apricots, and nuts.
  • Spread evenly over top of baked layer.
  • Bake 30 to 40 minutes.
  • Remove from oven and cool on wire rack.
  • Sprinkle with confectioner’s sugar.
  • Cut into squares.
  • Reviews

  • “We LOVED these! I had some fresh apricots to use up, so minced those very finely. Also, I was out of nuts so subbed coconut. Next time I will use both the coconut AND the nuts! Thanks for posting, Caryn.”

  • “I enjoyed these cookies so much! I thought 1/2 cup of butter was excessive so I only used 1/4 cup, with a bit of water to bring the dough together. The bottom layer held up great without the extra fat. When I make these again I may try doubling the bottom layer ingredients and making in a 9×13 pan, but keeping the top layer amounts the same. I thought the apricot layer was a little thick compared to the shortbread. Still, I gobbled up plenty of these gems.”

  • “Wow! These were delicious. I made them vegan by using Earth Balance vegan margarine, and 2 tablespoons of egg replacer + 6 T water instead of butter and eggs, respectively. They turned out great, I’ll definitely make them again. Next time I’m going to try dried blueberries instead. Or apples and cranberries. Or maybe even fresh fruit…the possibilities are pretty great with this one.”

  • “I just made two batches of this and they are delish. The first batch I made was a little crispier than browned but it is still great. Definitely try this recipe out, the results are wonderful.”

  • “1 Nov 2006: In the past I always needed to put foil loosely over the pan 10 mins after putting into the oven, as it was browning too quickly. But I have solved that problem. Instead of 350 F, I bake at 325 F. So glad that I have hit on the right temperature for my small oven.”

  • “I had these in my cookbook for ages.Today was the day I finally made them. The only change I made was to use almond extract instead of the vanilla.They are wonderful! “

  • “I made these to add to my Christmas tray. They areso moist and they have such a nice flavor. I will be making these often . Thank You so much for this wonderful recipe. “

  • “No way is this a 5 star recipe.It deserves at least a 10.My grandmother made a tin full for us each Christmas, and we had to wait a whole year for another taste.The only difference in her recipe was 1/4 teaspoon more salt, which is negligible.I finally inherited the recipe and it is one I make sparingly as well, to keep up the tradition mainly, but also because it is very rich.My daughter actually called the other night and begged for it, because I hadn’t made it recently enough. Thank you soooo much for posting this.Now if only I can find G’ma’s pan again . . . “

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