Prepare the apricot filling: Combine chopped dried apricots, water, and sugar in a medium saucepan. Simmer over medium heat for 15-20 minutes until tender.

Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking pan.

Make the shortbread dough: In a large mixing bowl, whisk together flour, sugar, baking powder, and salt. Cut in the cold butter until mixture resembles coarse crumbs.

Combine wet ingredients: Beat the egg and vanilla in a small bowl, then add to the flour mixture and stir until just combined.

Form the crust: Reserve 1½ to 2 cups dough for topping, then press the rest evenly into the baking pan.

Assemble the bars: Spread the cooled apricot filling over the crust and crumble reserved dough on top.

Bake for 30-35 minutes until golden brown on top and filling bubbles at the edges.

Once cooled, cut into squares or rectangles for serving.