Apricot Shortbread Squares

• 1 cup butter, softened
• 1 cup sugar
• 2 large eggs,
• 2 teaspoons vanilla extract
• 3-1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 jars (12 ounces each) apricot preserves
• 1 cup chopped walnuts

1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks and vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to the creamed mixture and mix well (mixture will be crumbly). Press into a greased 15x10x1-in. baking pan. Carefully spread with apricot preserves.
2. In a small bowl, beat egg whites until stiff peaks form. Carefully spread over preserves (egg white layer will be thin). Sprinkle with walnuts.
3. Bake at 350u0b0 for 25-30 minutes or until golden brown and edges are bubbly. Cool on a wire rack. Cut into squares. Refrigerate leftovers.

butter, sugar, eggs, vanilla, flour, baking powder, baking soda, salt, apricot preserves, walnuts

Taken from www.tasteofhome.com/recipes/apricot-shortbread-squares/ (may not work)