Apricot Shortbread
At a Glance
- Total
- 50 min
- Servings
- 20.00 serving(s)
Categories
- Dessert
- Baking
Dietary
- Vegetarian
Allergens
- Milk
- Wheat
- Tree nuts
Servings & Nutrition
Original recipe serves 20. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Apricot Shortbread brings together 1/3 cup soft butter or 1/3 cup margarine, 1/2 cup light brown sugar, firmly packed, 1 cup flour in a practical dish for home cooking. It takes about 50 min to prepare and cook. It makes approximately 20 servings.
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Equipment
8-inch square pan, medium bowl, mixer, small saucepan, wire rack
Ingredients
- 1/3 cup soft butter or 1/3 cup margarine
- 1/2 cup light brown sugar, firmly packed
- 1 cup flour
- 3/4 cup dried apricot
- 1 teaspoon lemon zest, grated
- 2/3 cup sugar
- 2 teaspoons cornstarch
- 1/3 cup chopped walnuts (optional)
Instructions
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.
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