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

Serves: Makes 36 triangles


  • 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



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


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


Add the eggs and vanilla and beat until smooth.


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


Mix into the wet ingredients.


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


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


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


Store in an airtight container for up to a week.

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