Apricot Squares

2/3 c. dried apricots
1/4 tsp. salt
1/2 c. soft butter
1 c. brown sugar
1/4 c. granulated sugar
2 eggs
1 1/3 c. flour, sifted
1/2 tsp. vanilla
1/2 tsp. baking powder
1/2 c. pecans, chopped
Confectioners' sugar

Rinse apricots; cover with water and boil 10 minutes. Drain, cool and chop finely or grind. Preheat oven to 350 degrees. Grease 8x8x2 inch pan. Mix butter, granulated sugar and 1 cup sifted flour until crumbly. Pack into greased pan. Bake 25 minutes, or until lightly browned. Sift together 1/3 c. flour, baking powder and salt. Beat brown sugar into eggs; them beat in flour mixture, vanilla, pecans and apricots. Spread this mixture over the baked layer and bake 30 minutes or until done. Cool in pan on rack; cut and dust with confectioners' sugar. Store tightly covered. Double recipe needs a 9x12 inch pan.