Categories: Cookies, Bars 
      Yield: 32 1x2" bars 
  
      1 c  C and H Golden Brown Sugar 
           -- firmly packed 
      1 c  Butter or margarine 
      1    Egg 
      1 ts Vanilla 
  1 3/4 c  All-purpose flour 
      1 c  Chopped walnuts 
    1/2 c  Apricot jam 
  
  Beat together sugar, butter, egg and vanilla until smooth and creamy. Stir 
  in flour and nuts.  Spoon half the batter in a greased 9-inch square pan; 
  spread evenly.  Spread batter evenly with jam.  Cover jam with remaining 
  batter.  Bake in 325 degree oven 50 minutes.  Cool 10 minutes. Cut into 32 
  bars (1 x 2 inches). 
   
  Reprinted with permission from: Bar Cookies from the C and H Sugar Kitchen 
  by Jean Porter Electronic format by Karen Mintzias