apricot date triangles

Apricot date triangles with a mug of tea make good company on a foggy morning. Chock-full of rum-soaked fruit, these dense little treats attract hungry visitors. The passing Canadian geese came over for a closer look. I bet a Seattle Fog latte would taste delicious right now. 

apricot date triangles

Print Recipe
Serves: Makes 36 triangles

Ingredients

  • ¼ cup butter
  • 1 cup brown sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1½ cups all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • 1 pound pitted dates or apricots, coarsely chopped (soak in rum, if desired)
  • 1 cup pecans, coarsely chopped
  • Powdered sugar for dipping

Instructions

1

Heat oven to 350°F. Line a 9 x 13-inch baking dish with parchment paper and grease the sides.

2

In a large bowl, cream the butter and brown sugar.

3

Add the eggs and vanilla and beat until smooth.

4

In a separate bowl mix the flour, salt and baking powder together.

5

Mix into the wet ingredients.

6

Fold in the dates or apricots and spread in the prepared baking dish.

7

Bake for 25 minutes, until they are golden on top and the center springs back when pressed with a fingertip.

8

Cool in the pan. Cut into 3” squares and then cut the squares on the diagonal. Dip the tops in powdered sugar.

9

Store in an airtight container for up to a week.

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