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Apricot Almond Shortbread Bars
1 1/2 c Unsalted Butter -- softened
2 c Sugar
2 Egg Yolks
1/2 ts Vanilla
1/4 ts Almond Extract
4 c -- flour
1 1/3 c Blanched Almonds -- toasted & chop fine
1 Jar Apricot Jam -- (10 Oz.)
Preheat oven to 350. Beat butter and sugar until fluffy. Beat in egg
yolks and vanilla and almond extracts. Mix in flour until the mixture
forms a soft dough. Divide dough in half. Press one half into a 15 x
10 jelly roll pan. Spread evenly with jam. Cover completely with
remaining dough (flatten pieces with hands and patch on top of jam).
Bake 30 minutes or until golden brown.
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