• 1 1/2 cups dried apricots
• 2 cups flour
• 1/2 cup sugar
• 2 sticks margarine
• 2 cups light brown sugar
• 4 eggs
• 2/3 cup flour
• 1 tsp baking powder
• 1 tsp salt
• 1 tsp vanilla
• 1 cup pecan pieces

Boil the apricots for 10 minutes, drain, and cool. When cooled, chop and set aside.

Sift together 2 cups flour and 1/2 cup sugar. Cut in the margarine. Pack in the bottom of a cookie pan and bake at 325 degrees F for 25 minutes.

Combine the brown sugar and eggs. Sift together the remaining flour, baking powder and salt. Add to the sugar/egg mixture and mix well. Add the vanilla and pecan pieces. Spread the mixture over the baked crust.

Bake for 35 minutes at 325 degrees F.

Cool several hours. Cut into squares and sprinkle with powdered sugar.

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