Apricot Bars

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup sugar
• 2 large egg yolks
• 2 cups all-purpose flour
• 1/2 teaspoon table salt
• 1 cup chopped walnuts
• 1 1/4 cups apricot preserves

1. Preheat the oven to 350 F.
2. Using a hand held mixer or stand mixer with the flat beater attachment, beat the butter and sugar together until light and fluffy.
3. Blend in the egg yolks 1 at a time.
4. Scrape down the sides of the bowl and add the flour and salt, mixing well.
5. Scrape the bowl again, add the walnuts, and stir until the mixture is thoroughly blended.
6. Spread two-thirds of the dough into a 9 x 13-inch baking pan, using lightly floured hands to pat and distribute the mixture evenly.
7. The dough should be about 3/8 inch thick.
8. Wrap the remaining dough in plastic wrap and place it in the freezer.
9. Bake the crust for approximately 35 minutes, or until it is light golden brown in the middle, golden on the edges, and lightly springy in the center.
10. Spread the apricot preserves evenly over the warm crust, just to the edges but not touching the sides of the pan.
11. Using the large holes of a box grater, shred the chilled remaining dough evenly over the apricot preserves.
12. Return to the oven and bake for another 25 to 30 minutes, or until the topping is light golden brown.
13. Let the bars cool for 1 hour and then cut them into 24 squares.
14. The bars can be stored, covered, at room temperature for up to 5 days.

unsalted butter, sugar, egg yolks, flour, salt, walnuts, apricot preserves

Taken from www.epicurious.com/recipes/food/views/apricot-bars-387811 (may not work)