Instructions: DESCRIPTION: Small rectangles with shortbread bottoms and an almost custard-like apricot-walnut top. Dusted with confectioners sugar. Preheat oven to 350 degrees.

FOR CRUST: Cream butter and sugar. Stir in flour until crumbly. Pack into a 12x18 pan. Bake 25 minutes or until lightly browned.

FOR FILLING: Cook apricots in small amount of water until softened, drain and process until pureed in food processor. Beat brown sugar and eggs together until well-blended. Add dry ingredients and mix until blended. Add vanilla, apricots and nuts and mix until blended. Spread over baked layer.

Bake 25 to 30 minutes until golden. Cool and sprinkle with powdered sugar.

Cut into pieces approx. 1 1/2" by 3/4".

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