1

Preheat oven to 350 degrees F. Spray 8x8 pyrex with nonstick spray.

2

Prepare shortbread layer: Blend flour, sugar and salt in food processor. Add butter gradually and process until coarse crumbs form. Press crumbs onto bottom of prepared dish. Bake until center is golden, about 25 minutes. Keep oven heated.

3

While shortbread layer is baking, prepare apricot layer: Place apricots in small saucepan, and add enough water to cover them. Boil until soft, about 4 minutes. Drain and set aside.

4

Sift flour, baking powder, and salt into small bowl. Beat eggs with an electric mixer in large bowl. Add brown sugar and vanilla, and beat until thickened. Stir in flour mixture, then nuts and apricots. Gently spread over the baked shortbread layer.

5

Bake bars until puffed and dark brown.  Toothpick inserted into topping should come out with a few crumbs attached, about 35 minutes. Cool completely before cutting.

6

Cut uniformly into desired size.  Transfer to waxed paper or rack w/ paper towels underneath. Sift powdered sugar over bars.  Enjoy!