Apricot Shortbread

Submitted by Judy from Hawaii

"This recipe is originally from McCall's magazine, over 20 years ago. The apricot filling is lovely, & worth the effort."

 

• Ready In: 50mins
• Ingredients: 8
• Serves: 20

ingredients

• Shortbread

• 1⁄3 cup soft butter or 1/3 cup margarine
• 1⁄2 cup light brown sugar, firmly packed
• 1 cup flour

• Filling

• 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.

Reviews

[BecR2400]

Lovely cookies that are like little tastes of apricot heaven! A new favorite--thanks Judy!!

 

[Dorel]

My DH loves apricot anything so these were made for him and he said "terrific". I must be honest and say I didn't measure the apricots, I just dumped the last of a bag. not sure how much there was. I had to add more than 3 tablespoons of the liquid and another teaspoon of cornstarch to thicken it up. I also added 1 tablespoon of Cointreau after removing from the heat. As you can see they turned out very good. Thanks for the great apricot recipe Judy.