Total Time
50mins
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

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.
Most Helpful

5 5

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

5 5

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.