Esther Gould's Apricot Squares

by Cori Gould

 

Ingredients and Preparation:
Preheat to 325 degrees

Base:
½ Pkg. Esther Gould’s Cookie
crumb Base
4 tbsp butter
Mix butter and Apricot Ginger
Cookie Crumb Base
Press into a 9” square pan
Bake for 10 minutes and let
cool

Icing:
¼ cup butter
2 cups icing sugar
Rind and juice of 1 lemon
Combine butter, icing sugar,
and lemon.
Spread on cooled square

Filling:
2/3 cup dried apricots
2/3 cup water
½ cup butter
¼ cup sugar
1 cup flour
2 egg yolks
½ cup coconut
½ cup flour
¼ tsp salt
½ tsp baking powder
Cut apricots in small pieces and simmer with water
for 15 min or until all water is absorbed
Beat egg yolk and combine with brown sugar,
coconut, flour’ salt, baking powder, apricots and
any remaining cooking water
Spread mixture on crust and bake for 25 min.

Cut into small pieces and serve