A chewy apricot/nut topping on a lemon cookie crust makes this a truly marvelous cookie. The balance of sweet and tart, with the texture of fruits and nuts, is divine. The cookie crust is sparkled with lemon. Of course, you can tell, these are one of my very favorite cookies.

Crust:
2 cups flour
1/2 cup sugar
3/4 cup butter
2 tablespoons grated lemon (about 1/2 of a whole lemon)

Filling:
1 cup sugar
1/3 cup brown sugar
1 package (6 ounces) dried apricots

3 eggs
2 teaspoons vanilla
3 tablespoons flour
1 1/2 teaspoons baking powder

1 cup chopped walnuts

In the food processor, combine all the crust ingredients, and pulse until mixture is blended, about 30 seconds. Press dough evenly on the bottom of a greased 9x13-inch baking pan and bake at 350° for 25 minutes, or until very lightly browned.

Meanwhile, in the food processor, blend together apricots and sugars until apricots are finely chopped. Beat together next 4 ingredients until blended. Stir in apricots and walnuts. Pour mixture evenly over prepared crust and bake at 350° for about 25 minutes, or until top is golden brown. Allow to cool in pan and then cut into 1 1/2-inch squares. Yields 48 cookies.