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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 20 |
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This recipe is originally from McCall's magazine, over 20 years ago. The apricot filling is lovely, & worth the effort. Ingredients:
1/3 cup soft butter or 1/3 cup margarine |
1/2 cup light brown sugar, firmly packed |
1 cup flour |
3/4 cup dried apricot |
1 teaspoon lemon zest, grated |
2/3 cup sugar |
2 teaspoons cornstarch |
1/3 cup chopped walnuts (optional) |
Directions:
1. Preheat oven to 350°F.
2. Shortbread: In medium bowl, with mixer, beat butter& sugar till light& fluffy.
3. Add in flour.
4. Pat mixture into an 8 by 8 pan.
5. Bake 12 minutes or till light golden in color.
6. Cool completely on a wire rack.
7. Filling: Place apricots in a small saucepan& add just enough water to cover.
8. Bring to boiling.
9. Reduce heat and simmer, covered, for 15 minutes. Watch carefully & add a bit more water if needed.
10. Drain apricots, reserving 3 T liquid.
11. Chop apricots finely.
12. Combine in saucepan with reserved liquid, lemon peel, sugar,& cornstarch.
13. Bring to boil and boil for 1 minute, stirring.
14. Let filling cool 10 minutes& spread over shortbread crust.
15. Spread with nuts, if desired.
16. Bake 20 minuts.
17. Cool completely on wire rack.
18. Cut into bars.
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