Mom’s Apricot Bar Cookies

Directions

1. Combine flour, salt, and confectioners' sugar in a food processor or bowl and mix. Add the butter and pulse or blend in with a pastry blender until the mixture resembles coarse cornmeal. Add the yolks, water, and lemon zest and pulse or mix with your hands until the dough comes together. Add a little more water if the dough seems dry. Wrap the dough in plastic wrap and refrigerate it for 1 hour.
2. Put the apricots in a saucepan, and just cover with water, and bring to a boil. Simmer until the apricots are soft, about 20 minutes. Drain the apricots and place them in a food processor. Add the sugar and puree until smooth. Scrape the puree into a bowl and set aside.
3. Preheat the oven to 350 F.
4. Butter a 15 x 11x 1 -inch baking pan. Divide the dough in half. Place each half between two sheets of lightly floured parchment paper. Roll over the parchment paper so each piece of dough is a 15-x 11- inch rectangle. Carefully remove the top sheet of parchment paper and discard. Flip the dough over onto the baking sheet, remove the second sheet of parchment paper and discard it. Press the dough evenly at the edges.
5. Spread the filling evenly over the dough.
6. Remove the parchment paper from the second piece of dough and carefully flip it over the filling. Pull the second sheet of parchment paper away from the dough. Be sure to seal the edges.
7. Bake for about 30 minutes, or until the crust is golden brown. Remove the pan to a cooling rack to cool slightly.
8. In a small bowl, mix the confectioners' sugar and orange juice together until smooth. With a rubber spatula, spread the glaze evenly over the warm crust. Let dry completely, then cut into bars.