1 c. sugar
2 c. + 1 tbsp. flour
1 tsp. vanilla or lemon extract
1/2 c. chopped nuts
3/4 c. shortening
1 egg
1 1/3 c. flaked coconut
1/4 tsp. salt
1 jar apricot preserves (you choose size)

Cream shortening, sugar and egg. Add vanilla or lemon extracts and dry ingredients. Mix in nuts and coconut. Spread half the mixture in 9x13 pan. (Some prefer wooden spoon.) Cover with apricot preserves, then with rest of mixture. Bake for 35 minutes in 350 degree oven. Loosen edges at once. Cut into small squares.