5th cookie recipe from Bron -- Classic Apricot Squares, and Variations

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Classic Apricot Squares

(this recipe is noted to be about 40 years old or thereabouts...)

 

Filling:

 

2 c. (12 oz.) chopped dried apricots

2 T. vanilla or almond extract

1/2 c. sugar

1 1/2 c. water

 

Crust and Topping:

 

2 1/4 c. unbleached ap flour

1 1/4 c. powdered sugar

1 t. salt

1 t. baking powder

1 c. (2 sticks) unsalted butter

1 c. chopped pecans or shredded sweetened coconut (optional, but coconut

with apricots is delectable!)

 

Preheat oven to 350 and lightly grease a 9x13 pan.

 

For Filling:

In a medium size saucepan, stir together the apricots, vanilla, sugar and

water and bring to a boil. Cook the mixture for 8-10 minutes, until the

fruit is soft and has absorbed most of the water. Cool slightly, and then

puree it in a food processor or blender.

 

For Crust and Topping:

In a medium mixing bowl, whisk together the flour, sugar, salt and baking

powder. Using a pastry blender, your fingers, or a mixer, cut in the butter

until the mixture is crumbly but will hold together when squeezed. Transfer

about 1 1/4 c. of mixture to another bowl, stir in the nuts or coconut, and

set aside.

 

Press remainder of the crust mixture into the bottom and slightly up the

sides of the prepared pan. Bake the crust for 14-16 minutes or until golden

brown. Remove from oven.

While still warm, spread the crust with the filling. Spread the reserved

topping mixture over the filling. Sprinkle with coarse sugar, if desired.

Return pan to oven, and bake for 28-32 minutes, until golden brown. Remove

from oven and cool on a wire rack. Cut into squares. These freeze very well.

YIELD: 24 squares

 

Variations:

 

Date Filling:

Substitute dates for apricots in above recipe and proceed. (This is my

favorite! Dates! Yummy! Rich as homemade sin!! LOL)

 

Fig Filling:

2 to 2 1/2 c. chopped dried figs

1 t. cinnamon

1/4 t. nutmeg

1/4 t. ground allspice

2 t. fresh lemon juice

1 T. grated lemon rind

1 1/2 c. water

 

Prepare as directed for the apricot filling. The figs will probably be sweet

enough that you don't need to add any sugar, but taste and see; add 1/4 -

1/2 c. brown sugar if you like.

 

Dried Cherry Filling:

2 c. dried cherries (sweet or sour, or a mixture)

1/2 c. sugar (slightly more if using all sour cherries)

1/4 t. almond extract

2 T. unsalted butter

2 T. unbleached ap flour

1 1/2 c. water

 

In a medium saucepan, combine all the ingredients, bring to a boil, and cook

for 8 - 10 minutes, until fruit is soft and mixture has thickened.

 

Jam Filling:

Any favorite jam can be used in place of the fruits - 2 c. of jam and of

course, then you don't need to cook the jam, just mix it with the other

ingredients and proceed.