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Recipe Name: Apricot-nut Diamonds Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 30

Ingredients:
1 Cup(s) All-Purpose Flour
1 Dash(s) Salt
1/4 Cup(s) Butter or margarine
1/2 Cup(s) Dried apricots, snipped
3/4 Cup(s) Brown sugar, packed
2 Eggs
1 Cup(s) Chopped walnuts
1/2 Cup(s) Coconut, shredded
1 Teaspoon(s) Vanilla extract
Vanilla Icing, recipe
follows
minutes. Drain. Stir together brown sugar and eggs, minutes. Drain. Stir together brown sugar and eggs in a
Directions:
For crust, combine the 1 cup flour and salt in a mixing bowl. Cut in
butter or margarine till crumbly. Press into the bottom of a lightly
greased 11 x 7 x 1-1/2-inch baking pan. Bake in a 375 degree oven for
12 minutes. Meanwhile, for filling, combine apricots and enough water
to cover in a small saucepan. Bring to boiling. Reduce heat and
simmer, covered, for large mixing bowl till combined. Stir in drained
apricots, the 1 cup walnuts, coconut, and vanilla. Add the 2
tablespoons flour; stir till combined. Spread mixture evenly over
crust. Bake for 15 minutes more. Cool in pan on a wire rack. Drizzle
with Vanilla Icing, and sprinkle with the 1/2 cup walnuts. Cut into
diamonds. Store in an airtight container in the refrigerator. Vanilla
Icing: Combine 1 cup sifted powdered sugar, 2 teaspoons milk, and 1/4
teaspoon vanilla till smooth. NOTES : To cut into diamonds, first cut
straight lines down the length of the pan. Then cut diagonal lines
across the pan. Trim the end pieces into triangles, rectangles, or
squares. Recipe by: Better Homes Christmas Cookies 1997 Posted to
recipelu-digest by "Marie Smith" <craftee@sprynet.com> on Feb 6, 1998

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 107
Calories From Fat: 52
Total Fat: 6.1g
Cholesterol: 12.6mg
Sodium: 32.4mg
Potassium: 73.6mg
Carbohydrates: 11.9g
Fiber: <1g
Sugar: 7.2g
Protein: 1.9g


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