From Paulette Vickery's Recipe Collection

Carmel Apricot Bars

cookies

1 cup dried apricots
1 1/4 cup flour
3/4 cup butter
1/2 cup sugar
1 cup brown sugar
2 each large eggs
1/2 cup flour
3/4 teaspoon baking powder
1/2 teaspoon salt
3/4 teaspoon vanilla
1/2 cup slivered almonds

Place apricots in small sauce pan. Add enough water to cover fruit. Place lid on pan and bring to boil. Turn heat to low and simmer 15 minutes or until tender. Drain and put in medium bowl, cool. Meanwhile grease 9 inch square baking dish. Preheat oven to 350 degrees. Put flour, butter and sugar in small bowl. Blend until smooth. Press crust evenly in to bottom of prepared pan. Bake 25 minutes. While crust bakes beat apricots until smooth. Add brown sugar and eggs and mix thoroughly. Beat in flour, baking powder, salt and vanilla. Spread apricot mixture over baked crust. Decorate with almonds if desired. Bake 25 minutes or until golden. remove from oven, cool, and cut in to squares.

Yield: 24 servings





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