1 c. butter, softened (2 sticks)
1 c. sugar
2 egg yolks
2 c. sifted all purpose flour
1/2 tsp. salt
1 c. chopped pecans

Preheat oven to 350 degrees. Grease 9 inch square pan. Cream butter and sugar together in mixing bowl until light and fluffy. Add egg yolks; beat well. Stir in flour, salt, and pecans. Press half of cookie mixture into prepared pan. Spread evenly with cooled apricot filling. Cover with remaining cookie mixture. Bake for 50-55 minutes or until golden brown. Cool in pan on wire rack. Cut into 2 x 1 inch bars. Makes 32 bars.

APRICOT FILLING:

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

Combine apricots and water in small saucepan. Cover and cook 20 minutes over medium low heat. Add sugar; cook uncovered until thick. Cool slightly; stir in vanilla. Cool completely before spreading.