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GRANDMA'S APRICOT SHORTBREAD

Course Bars, Desserts
Servings 20 Bars

Ingredients

Shortbread

  • 1/3 cup butter
  • 1/2 cup brown sugar
  • 1 cup all-purpose flour

Filling

  • 3/4 cup dried apricots
  • 1 tsp lemon peel
  • 2/3 cup sugar
  • 2 tsp cornstarch
  • 1/3 cup walnuts chopped

Instructions

  • Heat oven to 350* F.

Make Shortbread:

  • In medium bowl, with portable electric mixer, beat butter with sugar until light and fluffy. At low speed, beat in flour. Pat mixture evenly into bottom of an 8 x 8 x 2 inch baking pan. Bake 12 minutes, or intil light golden in color> Let cool completely on wire rack.

Make Filling

  • Place apricots in small saucepan. Add just enough water to cover; bring to boil. Reduce heat and simmer, covered, 15 minutes. Drain apricots, reserving 3 tbs cooking liquid. Chop apricots fine. Combine in small sauce pan with reserved liquid, lemon peel, sugar, and cornstarch. Brink to boiling, stirring: boil 1 minute. Let filling cool 10 minutes. Spread evenly over shortbread crust. Sprinkls with walnuts. Bake 20 minutes. Let cool completely in pan on wire rack. Cut into bars.