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Prep Time: 20 Minutes Cook Time: 18 Minutes |
Ready In: 38 Minutes Servings: 16 |
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This recipe comes from 500 Best Cookies, Bars and Squares cookbook by Esther Brody. These squares remind me of apricot cobbler, but you can eat them with your hands.Enjoy! Ingredients:
2 cups all-purpose flour |
1/2 teaspoon baking powder |
1/4 teaspoon salt |
1/2 cup butter, softened |
1 egg |
1 teaspoon vanilla |
2 cups sliced apricots (drained if canned) |
1 teaspoon sugar |
1/2 teaspoon cinnamon |
Directions:
1. Preheat oven to 400 degrees.
2. 8 inched square cake pan, ungreased.
3. Base: In a medium bowl, mix together flour, baking powder, and salt.
4. In a large bowl beat butter and sugar until smooth and creamy. Beat in egg and vanilla until incorporated. Blend in flour mixture, just until a dough forms. Spread dough evenly in pan. Bake in preheated oven for 6 to 7 minutes, until lightly browned.
5. Topping: Arrange apricots evenly over top of base. Sprinkle with sugar and cinnamon.
6. Bake 10 to 12 minutes longer or until golden brown.Place pan on a wire rack to cool completely, then cut into squares.
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