½ cup butter, softened
¼ cup sugar
1 1/3 cups sifted all purpose flour
½ t baking powder
¼ t salt
2 eggs, well beaten
1 can Eagle brand sweetened condensed
milk
1 1/3 cups flaked coconut
1 can finely chopped dried apricots
In medium bowl, combine butter, sugar,
and 1 cup flour. With two knives or pastry blender, cut ingredients
together until mixture resembles coarse corn meal. Press pastry
evenly on bottom and 1” up sides of a buttered 9” square baking
pan. Bake in moderate 350°F oven about 25 minutes. Remove from oven;
set aside. Hold oven temperature at 350°F. Into mixing bowl, sift
together baking powered, salt and remaining flour. Stir in eggs,
sweetened condensed milk, coconut and apricots; mix well. Spread
mixture evenly over baked pastry. Return to oven. Bake 35 minutes
longer or until top is firm. Cool in pan. Cut into bars.
Makes about 20 bars.