Apricot Squares

Made with an unbelievable buttery dough, fresh rosemary & apricot perserves ….

• 2 c. flour
• 1 c. sugar
• 1/4 tsp. cream of tartar
• 1 1/2 lb. unsalted butter
• 5 egg yolks
• 1 (18 oz) jar apricot preserves
• 1 T. minced rosemary

1. Soften butter to room temperature.
2. Mince fresh rosemary (fine with a knife, or use small vitamix blender)
3. Combine flour, sugar and cream of tartar. Cut butter into mixture.
4. Add egg yolks and rosemary, mix well and then gently, mix work dough with hands until forms a ball. Save 1/4 of dough, and pat about 3/4 of dough into lined jellyroll pan (15 1/2 x 10 1/2 x 1 inch)
5. Smooth thin layer of preserves over dough, refrigerate any extra.
6. Roll out remaining dough on floured board. Cut in strips and make lattice or cross strips designs over preserves.
7. Bake at 375 degrees for 25 to 30 minutes. check not to over brown crust.
8. Cut into squares after cooling.