Luscious Apricot Squares

Martha Stewart Living

Makes 16

    1/2 cup unsalted butter                                          
    2/3 cup dried apricots                                         
    1 1/3 cups flour                                               
    1/4 cup sugar                                                  
    1 cup firm pack light brown sugar                              
    2 eggs light beat                                              
    1/2 cup chop walnuts                                           
    1/2 teaspoon baking powder                                     
    1/2 teaspoon vanilla extract                                   
    1/4 teaspoon salt                                              
    Confectioners' sugar         
                                  
Heat oven to 350°. Butter an 8-by-8-by-2-inch baking pan; set aside. 
 
Place apricots in a small saucepan with enough water to cover. Bring to a boil over high heat. Reduce heat to simmer, and cook until plumped, about 15 minutes. Drain in a fine sieve, and finely chop. Set aside. 
 
Combine 1 cup flour, butter, and granulated sugar in a large bowl. Using a handheld electric mixer on medium speed, blend until crumbly and combined. Transfer mixture to prepared pan. Using your hands, pat evenly into pan. Bake until golden brown, about 25 minutes. Transfer to a rack to cool. 
 
Combine remaining 1/3 cup flour, chopped apricots, brown sugar, eggs, walnuts, baking powder, vanilla, and salt. Using a handheld electric mixer on medium speed, beat until combined; scrape down sides of bowl twice. Pour mixture over crust, and return to oven. Bake until top is golden, about 20 minutes. 
 
Transfer to a wire rack to cool in the pan. Cut into 2-inch squares. Dust with confectioners’ sugar, and serve.