APRICOTS:

3/4 cup dried apricots
water

Cover apricots with water. Boil 10 minutes. Drain, cool, and chop apricots.

LOWER LAYER:

1/2 cup (1 stick) margarine
1 cup sifted all-purpose flour
1/4 cup granulated sugar

Sift flour and sugar in bowl. Cut in margarine, using a pastry blender or fork, until the mixture is the consistency of corn meal and small peas. Pack into a 9x9-inch pan.

Bake at 325°F for 25 minutes.

TOP LAYER:

1 cup packed light brown sugar
2 eggs, well beaten
1/3 cup sifted all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
1/2 tsp. vanilla
1/2 cup chopped pecans
confectioners' sugar, for dusting

Add brown sugar to the eggs. Stir in flour sifted with baking powder and salt. Add vanilla, nuts, and chopped apricots. Mix thoroughly. Spread over the baked layer. Return to 325°F oven and bake for 35 minutes.

Note: The top will be soft.

Cool several hours. Cut into squares. Sprinkle with confectioners' sugar.

Makes 16 squares.