Instructions: 1. For crust, combine the 1 cup flour and salt in a mixing bowl. Cut in butter or margarine till crumbly. Press into the bottom of a lightly greased 11 x 7 x 1-1/2-inch baking pan. Bake in a 375 degree oven for 12 minutes.

2. Meanwhile, for filling, combine apricots and enough water to cover in a small saucepan. Bring to boiling. Reduce heat and simmer, covered, for 10 minutes. Drain.

3. Stir together brown sugar and eggs in a large mixing bowl till combined.

Stir in drained apricots, the 1 cup walnuts, coconut, and vanilla. Add the 2 tablespoons flour; stir till combined. Spread mixture evenly over crust.

4. Bake for 15 minutes more. Cool in pan on a wire rack. Drizzle with Vanilla Icing, and sprinkle with the 1/2 cup walnuts. Cut into diamonds.

Store in an airtight container in the refrigerator.

5. Vanilla Icing: Combine 1 cup sifted powdered sugar, 2 teaspoons milk, and 1/4 teaspoon vanilla till smooth.

NOTES : To cut into diamonds, first cut straight lines down the length of the pan. Then cut diagonal lines across the pan. Trim the end pieces into triangles, rectangles, or squares.

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