¾ cup butter at room temperature
1 cup sugar
1 egg
11/2 teaspoon vanilla
½ teaspoon salt
2 cups flour
½ cup shredded coconut
8 oz. jar of apricot preserves
1 cup walnuts, chopped
Preheat oven to 350 degrees
Cream butter, sugar, egg and vanilla
Mix in salt, flour and coconut. Stir well
Reserve ¾ cup of batter for topping
Spread rest of batter in a 9×13 inch pan
Spread apricot preserves over mixture.
Sprinkle nuts over preserves.
Crumble reserved dough over top
Bake for 30 minutes
Cool slightly and cut into 24 bars
Joyce N.
