Serves: 48
Total Calories: 100

1 package yeast active dry
1/4 cup water warm (105° to 115°)
2 1/4 cups flour
1/2 cup sugar
1/2 teaspoon salt
1 cup butter or margarine
1 egg slightly beaten
1 (10-ounce) jar apricot preserves
1 cup pecans coarsely chopped
4 ounces dried apricots finely chopped
1/4 cup sugar
powdered sugar

At least 3 hours or up to 3 days before serving:

Grease a 13 x 9 x 2-inch baking pan. In a small bowl, dissolve yeast in warm water let stand until foamy, 5 to 10 minutes.

In a medium bowl, combine flour, sugar and salt. With a pastry blender or two knives, cut in butter or margarine until pieces are the size of small peas. Add egg and yeast mixture blend until mixture forms a ball. Cover and chill at least 30 minutes or up to 2 hours.

In a medium bowl, combine preserves, pecans, apricots and sugar set aside.

Preheat oven to 375°. Divide dough into two portions. Cover one portion and refrigerate. On a lightly floured surface, roll other portion of dough into a 13 x 9-inch rectangle. Carefully fit into pan. Spread apricot filling over dough, leaving a 1/2 -inch border on all sides. Roll remaining dough into a 13 x 9-inch rectangle. Place on top of fruit mixture lightly press edges to seal. Bake for 25 to 30 minutes or until golden brown. Cool on a wire rack. Cover tightly until ready to use.

Just before serving:

Dust with powdered sugar.

Nutritional Facts:

Serves: 48
Total Calories: 100
Calories from Fat: 47

More Recipes from the Miriam Cooks For The Holidays Cookbook:
Apricot Bars
Butterscotch Squares
Buttery Maple Lace Cookies
Cinnamon Nut Logs