1 c. sugar
1 egg
1 tsp. vanilla
1/4 tsp. salt
1 (1 lb.) jar apricot jam
3/4 c. butter (1 1/2 sticks)
1/2 c. chopped walnuts
1 1/3 c. flaked coconut
2 c. plus 1 tbsp. flour

Cream sugar and shortening; add egg and vanilla. Sift flour and salt and add gradually to creamed mixture; add coconut and nuts. Butter a 9-inch square pan well; pat 1/2 of mixture in pan and press down well. Cover with jam; sprinkle remaining mixture over jam. Spread and press down very carefully.

Bake in preheated 350°F oven for 35 minutes, until lightly browned. Cool completely before attempting to cut into squares. If not COOLED COMPLETELY, they will fall apart.