Apricot Shortbread

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

• Ready In: 50 mins
• 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.