This recipe was in the November/December issue of Cooking with Paula Deen. They were easy and are delicious. I am going to bake another batch for Christmas.
Apricot Sheet Cookies
1/2 cup butter, softened
1/2 cup all vegetable shortening (I used Crisco)
1 cup sugar
2 large eggs
2 cups all-purpose flour
1 teaspoon vanilla extract
1 cup apricot preserves
Preheat oven to 350 degrees. Spray a 9x9 inch baking pan with nonstick cooking spray.
In a large bowl, beat butter and shortening at medium speed with an electric mixer until creamy. Add sugar; beat until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour until combined. Beat in vanilla. Reserve 1 cup batter. Spread remaining batter evenly into prepared pan. Gently spread preserves evenly over batter. Drop remaining batter by tablespoons over preserves. Bake for 30-35 minutes, or until golden brown. Let cool 30 minutes and cut into bars to serve. Garnish with confectioners' sugar.