Recipe - Apricot-Almond Shortbread Bars

1 One half cup Unsalted Butter softened
2 cup Sugar
2 Egg Yolks
One half teaspoon Vanilla
One fourth teaspoon Almond Extract
4 cup flour
1 1/3 cup 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.

Recipe By :

From: Ladies Home Journal August 1991

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip