Fresh Apricot Squares Recipe

From Dorothy McNett's Recipe Book.

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Fresh Apricot Squares

1/2 cup unsalted butter
1/2 cup sugar
2 large eggs
1 cup sifted or lifted unbleached all pupose organic flour
1 teaspoon good quality baking powder
9 ripe Blenheim apricots

1/4 cup butter
1/4 cup brandy or white grape juice, or sweet wine
2-3 teaspoons sugar
zest of one orange or lemon

Preheat oven to 350 degrees. In batter bowl soften butter on half power for 30 seconds. Using electric beater, cream the butter with the sugar, adding eggs and beat until light. Blend flour and baking powder and add to creamed mixture. Pour into buttered square baking pan. Cut cots in half, remove pits, and press them into the batter skin side down. Add dots of butter and sprinkle with brandy. Sprinkle with sugar and zest. Bake 30 minutes. Serve.

Recipe created 2003-07-14.

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