4 1/2 c. flour
1 c. sugar
4 tsp. baking powder
2 tsp. baking soda
1 tsp. vanilla
1/4 tsp. salt
1/2 c. butter
2 tbsp. Crisco
4 beaten egg yolks
1/2 pt. sour cream

Mix the above ingredients as you would pie crust. Add the beaten egg yolks and sour cream and vanilla. Mix well. Divide the dough into 2 parts; use a 16x11 inch cookie sheet.

Roll first dough and fit the cookie sheet; build up the sides. Spread 2 cups of the apricot mixture on the dough. Cut the second dough in strips and form a lattice work. Bake at 350 for 25 minutes until golden brown. Cool and cut into squares.

APRICOT MIXTURE FOR FILLING:

Cook 1 pound apricots in enough water to cover. Simmer until water evaporates and apricots are the consistency of preserves. Add and dissolve 1 cup sugar in apricots and cool.