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.

Source: Better Homes and Gardens
Advertisement

Apricot-Nut Diamonds

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
Instructions Checklist
  • Meanwhile, place apricots in enough water to cover in a small saucepan. Bring to boiling. Reduce heat and simmer, covered, for 10 minutes; drain.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • 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.

Instructions Checklist
  • 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.

Tips

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

Nutrition Facts (Apricot-Nut Diamonds)

114 calories; 6 g total fat; 2 g saturated fat; 18 mg cholesterol; 27 mg sodium. 14 g carbohydrates; 1 g fiber; 2 g protein;

Powdered Sugar Icing

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement

Reviews