If you love apricot jam with walnuts, make these cookies at your first opportunity. They are a marvelous blend of flavors and textures. All together...a butter cookie crust with a hint of lemon, a tart apricot layer and crunchy nut topping...delicious.

Lemon Cookie Crust:
1/2 cup butter or margarine
1/2 cup sugar
1 egg, beaten
2 tablespoons grated lemon peel

1 1/4 cups flour

1/2 cup apricot jam, heated

Walnut Filling:
2 cups walnuts, finely ground in a food processor with
1/4 cup sugar
2 eggs, beaten
1/2 cup sugar
1/4 cup flour
1/4 teaspoon baking powder
1 teaspoon vanilla

To Make Lemon Cookie Crust: In the large bowl of an electric mixer, beat together butter and sugar until blended. Beat in eggs until blended. Beat in lemon until blended. Beat in flour until blended and a soft dough forms. Do not overbeat. Dust dough lightly with flour and with floured fingers, pat dough on the bottom and 1/2-inch up the sides of a greased 9x13-inch baking pan. Bake at 350° for 15 minutes or until dough is just beginning to take on color. Spread apricot jam on crust to 1/2-inch from edge.

To Make Walnut Filling: Beat together filling ingredients until blended and spread it evenly over the jam. Continue baking at 350° for 25 minutes or until filling is set and golden brown. Cut into squares or bars to serve. A faint sprinkle of sifted powdered sugar is a nice touch. Yields 48 cookies.

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