Apricot-Nut Diamonds

Tangy dried apricots, sweet coconut, and crunchy walnuts are a terrific trio when baked together in this wonderful bar cookie recipe. To cut diamond shapes, carefully cut the pan of bars diagonally from corner to corner, then every two inches across the long side of the pan. Then repeat, going the opposite direction, and you'll have perfect diamonds.

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  • Makes: 30 servings
  • Serving Size: 1 diamond
  • Makes: About 30 diamonds
  • Prep: 30 mins
  • Bake: 27 mins 375°F
  • Cook: 10 mins

Apricot-Nut Diamonds

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Directions

  1. Preheat oven to 375 degrees F. For crust, in a medium mixing bowl combine the 1 cup flour and the salt. Cut in butter with a pastry fork until mixture is crumbly. Press onto the bottom of a lightly greased 11x7x-1-1/2-inch baking pan. Bake in preheated oven for 12 minutes.
  2. Meanwhile, place apricots in enough water to cover in a small saucepan. Bring to boiling. Reduce heat and simmer, covered, for 10 minutes; drain.
  3. For topping, in a large mixing bowl combine brown sugar and eggs. Stir in drained apricots, walnuts, coconut, and vanilla. Add the 2 tablespoons flour; stir until combined. Spread mixture evenly over crust.
  4. Bake in the 375 degrees F. oven for 15 minutes more. Cool in pan on a wire rack. Drizzle with Powdered Sugar Icing. Cut into diamonds. Makes about 30.

From the Test Kitchen

Cover and store in the refrigerator for up to 3 days or freeze for up to 3 months.

Powdered Sugar Icing

Directions

  1. In a medium mixing bowl stir together powdered sugar, milk, and vanilla. Stir in additional milk, 1/2 teaspoon at a time, until icing is of drizzling consistency.
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Nutrition Facts (Apricot-Nut Diamonds)

  • Per serving:
  • 114 kcal ,
  • 6 g fat
  • (2 g sat. fat ,
  • 18 mg chol. ,
  • 27 mg sodium ,
  • 14 g carb. ,
  • 1 g fiber ,
  • 2 g pro.
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