Total Time
Prep 30 mins
Cook 20 mins

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

Ingredients Nutrition


  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.


Most Helpful

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

BecR December 18, 2007

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.

Dorel October 18, 2004

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