1 c. dried apricots
1 c. boiling water
1/2 c. butter or regular butter
2 c. brown sugar, firmly packed
2 eggs
1 tsp. vanilla
1 tsp. grated orange peel
1 3/4 c. sifted flour
1 tsp. baking powder
3/4 tsp. salt
2 tsp. orange juice
2 tsp. lemon juice
1 tsp. grated orange peel
2 tsp. soft butter
1 c. sifted confectioners sugar
1/2 c. chopped walnuts

Put apricots in small bowl; pour on boiling water. Let stand 5 minutes. Then drain and cut in small bits with kitchen scissors.

Cream together 1/2 cup butter and brown sugar until light and fluffy; beat in eggs, vanilla and 1 teaspoon orange peel. Sift together flour, baking powder and salt; blend into creamed mixture. Stir in apricots.

Spread in greased 15 1/2 x 10 1/2 x 1-inch jelly roll pan and bake in moderate oven (350 degrees) about 20 minutes. Let cool in pan set on rack 10 minutes.

Meanwhile, blend orange and lemon juices, 1 teaspoon orange peel, 2 teaspoons butter and confectioners sugar, beating until smooth. Spread on cookies that have cooled 10 minutes in pan. Sprinkle with walnuts, pressing them in lightly so they will adhere to cookies. Complete cooling, then cut in 2 1/4 x 1 1/4-inch bars. Makes about 56.