Bars and Squares
Christmas Cookies

• 2/3 cup dried apricots
• 1/2 cup butter or margarine, softened
• 1/4 cup sugar
• 1 1/3 cups all purpose flour, divided
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup firmly packed brown sugar
• 2 eggs, well beaten
• 1/2 teaspoon vanilla extract
• 1/2 cup chopped pecans

Rinse apricots, and place in a small saucepan with water to cover. Bring to a boil; boil minutes. Drain; cool and chop. Set aside.

Combine butter, 1/4 cup sugar, and 1 cup flour, blending well. Press mixture into a greased 8 inch square pan. Bake at 325° for 25 minutes.

Combine remaining 1/3 cup flour, baking powder, and salt in a small mixing bowl. Set aside.

Gradually add brown sugar to beaten eggs, beating well. Add reserved apricots, flour mixture, vanilla, and pecans. Spread evenly over baked crust. Bake at 325° for 30 minutes or until lightly browned. Cool in pan; cut into 2-inch squares.

Yield: about 1 1/2 dozen.

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