Apricot-Topped Shortbread Bars

Prepare Pecan Shortbread through step 4 with the following changes; Use a 9-inch square metal baking pan and do not score the dough. Bake for only 35 minutes.

While the shortbread is baking, in small saucepan, bring 1 cup ( 6 ounces) dried apricots and 1 1/4 cups water to a boil over medium heat. Reduce to a simmer, cover and cook 25 minutes, or until apricots are very tender. With wooden spoon ( or an immersible blender) mash apricots until pureed. Stir in1/2 cup firmly packed light brown sugar, 2 lightly beaten eggs,1/4 cup flour, 1/2 teaspoon baking powder, 1/4 teaspoon salt and 1/2 teaspoon vanilla until well combined. Spread apricot mixture evenly over baked shortbread.

Increase oven temperature to 350 degrees F, return shortbread to oven and bake 35 minutes, or until topping is set. Cool in pan on rack. Cut into 16 squares.