3/4 cup butter
1 1/2 cups flour
3/8 cup sifted powdered sugar
1 tablespoon grated lemon peel

1 cup dried apricots, boiled in water for 10 minutes.
Drain and chop.
3 eggs
1 1/2 cups sugar
3/4 teaspoon baking powder
1 teaspoon vanilla
3/4 cup chopped walnuts

Beat butter, flour, sugar and lemon peel together until blended. Pat mixture into a lightly buttered 9x13-inch pan. Bake crust in a 350° oven for about 20 or 25 minutes or until lightly browned.

Meanwhile, beat together the remaining ingredients until blended. Pour egg mixture on baked crust. Continue baking an additional 30 minutes or until topping is set. Cool in pan and cut into squares. Sprinkle generously with sifted powdered sugar. Yields 4 dozen cookies.