2/3 c. dried apricots
1/4 c. sugar
1 c. flour
1 stick butter (must be cold & hard)
1/4 tsp. salt
1 c. walnuts, coarsely chopped
2 eggs
1 c. light brown sugar
1/3 c. flour
1/2 tsp. baking powder
1 tsp. vanilla

To prepare apricots: Cover with water and boil gently for 15 to 20 minutes. Chop, do not grind.

First Layer: Mix sugar, flour, and butter until crumbly. Pat, do not press mixture into 9 inch square pan. Cook at 350 degrees for 22 minutes or until very light brown.

Second Layer: Add two well beaten eggs gradually into 1 cup light brown sugar; beating until frothy. Add 1/3 cup flour, 1/2 teaspoon baking powder, 1/4 teaspoon salt, 1 teaspoon vanilla, chopped walnuts and chopped apricots. Stir mixture well. Spread on hot, baked, first layer and return to oven bottom rack, baking at 350 degrees for 26 to 28 minutes. Allow to cool before cutting. Sift confectioners sugar over top. Yield: 30 squares.

Allow three hours for preparation, baking, cooling and cutting. Do not attempt to freeze; they lose their consistency and flavor.