Apricot-Filled Cookie Cake

Preheat oven to 325 F. Grease a 9- or 10-inch springform pan. Lightly spoon flour into measuring cup and level off. Blend the crust ingredients at the lowest speed with a hand mixer until dough forms. Spread half in the bottom of the pan.

Blend the filling ingredients and spread over the crust to within 1/2-inch of sides of pan. Between two pieces of waxed paper, press remaining dough into a 9- or 10-inch circle. Remove the top layer of waxed paper, place dough over filling, then remove waxed paper. Press dough into place.

Bake for 45 to 55 minutes or until light golden brown. (Place foil or a shallow pan on the rack below to catch butter drips.) Cool for 15 minutes and remove from pan. Cool completely. Cut into 24 to 32 slices.