Saturday, December 17, 2011

Apricot-Coconut Cookie Bars

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.

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