1 c. butter
1 c. sugar
1 jar Baker's apricot filling
2 c. flour
2 egg yolks
1 c. nuts, chopped

Cream butter, gradually adding sugar. Beat until light and fluffy. Add egg yolks, blend well. Gradually add flour, mixing well. Fold in nuts.

Put half of batter into a greased 8 inch pan. Spread apricot filling over this and cover with remaining batter. Bake 1 hour at 325 degrees. Cool. Cut into 1 inch squares. May be sprinkled with confectioners' sugar.