2 sticks butter
1/3 c. sugar
5 egg yolks, reserve whites
1 tbsp. vanilla
2 1/2 c. flour
2 c. apricot jam
Pinch of salt
1 c. sugar
1 tbsp. vanilla
1 c. chopped pecans

Beat butter and sugar until light and fluffy. Beat in egg yolks one at a time, beating well after each addition. Add 1 tablespoon of vanilla. Blend in flour, 1/2 cup at a time to make a smooth dough. Put evenly on 16x10 inch jelly roll pan. Spread with 2 cups apricot jam.

In large bowl, beat egg whites with pinch of salt until holds stiff peaks. Add 1 cup sugar, 2 tablespoons at a time. Continue beating until stiff and shiny. Fold in pecans and sprinkle on top of meringue. Spread meringue evenly over jam. Bake 350 degrees until slightly brown. Cut into strips or bars after cooled.