- Nonstick vegetable oil spray
- 1 cup all purpose flour
- 1/4 cup sugar
- Pinch of salt
- 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
- 2/3 cup (packed) dried apricot halves (about 4 ounces), coarsely chopped
- 1/3 cup all purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 1 cup (packed) golden brown sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup chopped toasted walnuts
- Powdered sugar
- Preheat oven to 350°F. Spray 8x8x2-inch glass baking dish with nonstick spray. Blend flour, sugar, and salt in processor. Add butter; using on/off turns, process until coarse meal forms. Press crumbs firmly onto bottom of dish. Bake until center is golden, about 25 minutes. Maintain oven temperature.
- Place apricots in small saucepan; add enough water to cover. Boil until soft, about 4 minutes; drain and set aside.
- Sift flour, baking powder, and salt into small bowl. Using electric mixer, beat eggs in large bowl. Add brown sugar and vanilla; beat until thick. Stir in flour mixture, then nuts and apricots. Spread over shortbread.
- Bake cookie until puffed, dark brown, and toothpick inserted into topping comes out with small moist crumbs attached, about 35 minutes. Cool in dish.
- Cut cookie into 6 strips, then crosswise into thirds. Transfer to waxed paper. Sift powdered sugar over bars.