1 ¾ Cups flour
¼ teaspoon salt
¾ plus cup 2 ½ Tablespoons yellow corn meal
2 ¼ sticks of unsalted butter
¾ cup of sugar
3 eggs
1 ¼ cups apricot jam
Whisk flour, salt and cornmeal in bowl
Beat butter and sugar together, add eggs one at a time, add flour mixture.
Press one-half of dough into greased 9 by 9 pan. Place sheet of wax paper over dough and press with back of spoon for smooth surface. Remove wax paper and spread jam over dough.
Do lattice work with a pastry tube or cut corner from plastic bag and make strips, ½ inch apart to form lattice work design. Gently, using your finger, top of each strip with light cream. Bake at 375 for 30 minutes until golden minutes. Cool and slice into squares.