In a medium saucepan, combine roughly chopped dried apricots, a splash of water, and granulated sugar. Simmer on low heat for about 15-20 minutes until tender.

Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking pan with butter or line it with parchment paper.

In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, and a pinch of salt until combined. Cut in cold, cubed unsalted butter until it resembles coarse crumbs. Add in a lightly beaten egg and vanilla extract; mix gently.

Reserve 1 1/2 to 2 cups of the shortbread dough and press the remaining dough into the prepared baking pan evenly.

Spread the cooled apricot filling evenly over the shortbread crust in the pan.

Crumble the reserved shortbread dough over the apricot filling.

Bake for 30-35 minutes until the top is golden brown and edges are bubbling.

Let cool completely in the pan on a wire rack before slicing into squares.