1/2 c. butter
1/4 c. sugar
1 egg
1/2 tsp. vanilla
1 1/4 c. all-purpose flour
1/8 tsp. salt
1 c. apricot preserves
2 egg whites
1/2 c. sugar
1/2 c. chopped pecans or walnuts

Cream butter and sugar until well blended, beat in well the egg and vanilla. Combine flour and salt, add to butter, egg, sugar and vanilla mixture in about 3 parts. Blend well. Press into a greased 9 x 13 pan. Spread on the apricot preserves. Beat egg whites until stiff, but not dry, gradually add the sugar, continuing to beat. Fold in the chopped nuts. Spread meringue mixture over the apricot preserves. Bake at 350 degrees for 35-40 minutes or until firm. Cool slightly before cutting into squares.