Tuesday, August 12, 2014

Leftovers of the best kind . . . .

Apricot Bars, made for my Guild meeting last night.  I think my sister quilters liked them. There were only a few to take home at the end of the meeting.  The leftovers went well with my morning coffee - not quite Dean & Deluca pastry - but, pretty close as far as I'm concerned. 

Apricot Bars

3/4 cup butter (room temp)
1 cup granulated sugar
1 egg
1/2 tsp vanilla
2 cups all purpose flour
1/2 tsp baking powder
Dash of salt
1 1/3 cups shredded coconut
1/2 to 3/4 cup chopped nuts 
1 (12 oz) jar of apricot preserves

Mix flour, baking powder and salt in a bowl,set aside.  Cream butter and sugar together, add egg and vanilla, mix well.  Gradually add flour mixture to butter mixture to make soft dough; stir in coconut and nuts.  Press 2/3 of dough into a 9x13 inch lightly greased baking pan, using buttered hands to cover bottom of pan. Spread dough with apricot preserves to within 1/2 inch of edges.  Crumble remaining dough over preserves and bake at 350 degrees for 30-35 minutes or until top is light golden brown.  Cool in pan and cut into small squares.  Yield:  36 bars. 
Note:  if you don't care for apricot preserves try strawberry or peach

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