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Title: Apricot-Nut Diamonds
Categories: Cookie
Yield: 30 Servings
| 1 | c | All-purpose flour |
| ds | Salt | |
| 1/4 | c | Butter or margarine |
| 1/2 | c | Dried apricots -- snipped |
| 3/4 | c | Brown sugar -- packed |
| 2 | Eggs | |
| 1 | c | Chopped walnuts |
| 1/2 | c | Coconut -- shredded |
| 1 | ts | Vanilla extract |
| 2 | tb | All-purpose flour |
| Vanilla Icing -- recipe | ||
| Follows | ||
| 1/2 | c | Chopped walnuts |
1. For crust, combine the 1 cup flour and salt in a mixing bowl. Cut in butter or margarine till crumbly. Press into the bottom of a lightly greased 11 x 7 x 1-1/2-inch baking pan. Bake in a 375 degree oven for 12 minutes.
2. Meanwhile, for filling, combine apricots and enough water to cover in a small saucepan. Bring to boiling. Reduce heat and simmer, covered, for 10 minutes. Drain.
3. Stir together brown sugar and eggs in a large mixing bowl till combined. Stir in drained apricots, the 1 cup walnuts, coconut, and vanilla. Add the 2 tablespoons flour; stir till combined. Spread mixture evenly over crust.
4. Bake for 15 minutes more. Cool in pan on a wire rack. Drizzle with Vanilla Icing, and sprinkle with the 1/2 cup walnuts. Cut into diamonds. Store in an airtight container in the refrigerator.
5. Vanilla Icing: Combine 1 cup sifted powdered sugar, 2 teaspoons milk, and 1/4 teaspoon vanilla till smooth.
Recipe By : Better Homes Christmas Cookies 1997
From: "Marie Smith" previous next