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
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