1 c. butter, softened
1 c. sugar
2 egg yolks
2 c. flour
1/2 tsp. salt
1 c. pecans, chopped

Preheat oven to 325 degrees. Grease a 9-inch square baking pan. Cream butter and sugar together until light and fluffy. Add egg yolks; beat well. Stir in flour, salt and pecans. Press half of cookie mixture into prepared pan. Spread evenly with cooled Apricot Filling. Cover with remaining cookie mixture. Bake for 50 to 55 minutes or until golden brown. Cool in pan. Cut into bars.

APRICOT FILLING:

1/2 c. dried apricots, finely chopped
1/2 c. water
1/3 c. sugar
1/2 tsp. vanilla

Combine apricots and water in small saucepan. Cover and cook 20 minutes over medium-low heat. Add sugar; cook uncovered until thick. Cool slightly; stir in vanilla. Cool completely before spreading.