Apricot Shortbread

READY IN: 50mins




  • Preheat oven to 350°F.
  • Shortbread: In medium bowl, with mixer, beat butter& sugar till light& fluffy.
  • Add in flour.
  • Pat mixture into an 8 by 8" pan.
  • Bake 12 minutes or till light golden in color.
  • Cool completely on a wire rack.
  • Filling: Place apricots in a small saucepan& add just enough water to cover.
  • Bring to boiling.
  • Reduce heat and simmer, covered, for 15 minutes. Watch carefully & add a bit more water if needed.
  • Drain apricots, reserving 3 T liquid.
  • Chop apricots finely.
  • Combine in saucepan with reserved liquid, lemon peel, sugar,& cornstarch.
  • Bring to boil and boil for 1 minute, stirring.
  • Let filling cool 10 minutes& spread over shortbread crust.
  • Spread with nuts, if desired.
  • Bake 20 minuts.
  • Cool completely on wire rack.
  • Cut into bars.