1 c. (2 sticks) butter
1 c. sugar
2 egg yolks
2 c. flour
1/2 tsp. salt
1 c. chopped nuts

APRICOT FILLING:

1/2 c. finely chopped dried apricots
1/2 c. water
1/3 c. sugar
1/2 tsp. vanilla extract

Heat oven to 325 degrees. Grease a 9-inch square cake pan. Cream together butter and sugar. Add egg yolks and beat. Then add flour, salt, and nuts; mix thoroughly. Spread half this mixture in prepared pan. Cover with Apricot Filling; then spread remaining cookie mixture over the top. Bake about 45 minutes, or until golden brown. Cool, cut into bars. Makes one 9-inch pan, about 24 bars.

FILLING: Combine apricots and water in small saucepan. Cook, covered for 20 minutes. Add sugar and continue cooking, uncovered, until thick. Cool slightly and add vanilla. Cool.