Combine apricots and 1/3 cup of the sugar; cook until thickened. Cool and set aside. Cream butter and remaining sugar until light and fluffy. Beat in egg yolk and vanilla. Sift salt and flour together and add to creamed mixture. Chill dough slightly. Form into balls. Slightly beat egg white. Dip cookies in egg white, then in pecans. Place on greased cookie sheet. With your thumb, make indentation in center of each. Bake at 350 degrees F for 20 minutes. While still warm, fill centers with apricot mixture. Apricot preserves may be substituted for dried apricots!
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