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1.
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For crust, combine the 1 c. flour and salt in a mixing bowl.
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Cut in butter or possibly margarine until crumbly.
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Press into the bottom of a lightly greased 11 x 7 x 1-1/2-inch baking pan.
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Bake in a 375 degree oven for 12 min.
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2.
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Meanwhile, for filling, combine apricots and sufficient water to cover in a small saucepan.
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Bring to boiling.
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Reduce heat and simmer, covered, for 10 min.
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Drain.
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3.
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Stir together brown sugar and Large eggs in a large mixing bowl until combined.
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Stir in liquid removed apricots, the 1 c. walnuts, coconut, and vanilla.
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Add in the 2 Tbsp.
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flour; stir until combined.
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Spread mix proportionately over crust.
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4.
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Bake for 15 min more.
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Cold in pan on a wire rack.
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Drizzle with Vanilla Icing, and sprinkle with the 1/2 c. walnuts.
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Cut into diamonds.
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Store in an airtight container in the refrigerator.
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5.
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Vanilla Icing: Combine 1 c. sifted powdered sugar, 2 tsp.
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lowfat milk, and 1/4 tsp.
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vanilla until smooth.
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NOTES : To cut into diamonds, first cut straight lines down the length of the pan.
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Then cut diagonal lines across the pan.
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Trim the end pcs into triangles, rectangles, or possibly squares.
