Apricot Squares

1 cup butter, softened
1 cup sugar
1 egg
1 teaspoon lemon extract
3 cups all-purpose flour
4 teaspoons grated orange peel
1 teaspoon baking powder
1/4 teaspoon salt

Filling:
1 jar (18 ounces) apricot preserves
2 teaspoons lemon juice
1 teaspoon grated lemon peel

In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in egg and extract.

Combine the flour, orange peel, baking powder and salt; gradually add to creamed mixture and mix well. Set aside one-third for the topping.

Press remaining dough into a greased 13-in. x 9-in. baking pan. Combine preserves, lemon juice and peel; spread evenly over crust.

Crumble reserved dough over filling. Bake at 350° for 40 minutes or until golden brown. Cool on a wire rack. Cut into squares. Makes 2 dozen.