Apricot Squares

My Granny gave me this recipe and I've been making them for years. They bring a little summer into a cookie and they seem healthier than fudge! Twenty years ago, when my two oldest were only two and three, we were invited for a weekend in the snow with some longtime friends. I whipped up a couple of batches of these - two pans worth thank goodness - to take up as a thank-you. As they cooled I was distracted with the kids, but could hear a strange sound coming from the kitchen. The cat had jumped onto the counter and had licked the topping off of a quarter of one of the pans of cookies! Mustering all my "Julia Child's influence" I gently took the cat down, and cut that quarter off . . . and served the rest. The picture of Julia working in the kitchen with the cat asleep in the sink has always been an inspiration.

Apricot Squares

Spray sides of 7 x 11 or 8 x 12 pan. Heat oven to 325.

¾ c. dried apricots –
Cover w/ water and boil 10 minutes. Drain, cool and chop. Reserve for topping.

First Layer:
1/2 c. butter (soft, but not melted)
1/4 c. sugar
1 c. flour
Mix together, press into 7 x 11 pan. Bake 325 for 25 minutes.

Topping:
1 c. brown sugar
2 eggs
1/2 c. flour
½ t. baking powder
1 t. vanilla
¼ t. salt

Whip eggs until thick. Mix in the brown sugar, ½ c. flour, baking powder, vanilla, and salt. Stir in chopped apricots, then pour over the baked layer. Bake 325 for 30 minutes.

Cool several hours. Cut into squares. Sprinkle w/ powdered sugar.