1/2 cup butter, softened
1/4 cup white sugar
1 cup all-purpose flour
2/3 cup dried apricots
1 cup water
1 cup packed light brown sugar
1/3 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1 tsp vanilla extract
1 tsp lemon juice
1 cup chopped walnuts
3/4 cup flaked coconut (optional)
1/3 cup confectioners’ sugar for decoration
Preheat the oven to 325F. In a medium bowl, mix together butter, sugar, and 1 cup flour. Press into the bottom of an ungreased 9″ x 13″ pan.
Bake for 25 minutes in preheated oven. In small saucepan, bring apricots and water to a boil, and cook for 10 minutes. Drain, chop, and set aside to cool.
In a medium bowl, beat eggs and brown sugar. Stir in 1/3 cup flour, baking powder, salt, vanilla, and lemon juice. Fold in nuts and chopped apricots. Stir in coconut, if desired. Pour over the prepared crust.
Bake for an additional 20 minutes in the preheated oven, or until firm. Cool, and dust with confectioners’ sugar before cutting into squares.