APRICOT SHORTBREAD
From linebb956 16 years ago
- 35 minutes to make
- Serves 20
From the Betsy McCalls cookie book. A extra from McCalls magazine... AWESOME ENJOY
Ingredients
- SHORTBREAD: shopping list
- 1/3 cup soft butter shopping list
- 1/2 cup light brown sugar packed shopping list
- 1 cup sifted flour shopping list
- FILLING: shopping list
- 3/4 cup dried apricots shopping list
- 1 teaspoon grated lemon peel shopping list
- 2/3 cup granulated sugar shopping list
- 2 teaspoon cornstarch shopping list
- 1/3 cup walnuts shopping list
How to make it
- PREHEAT OVEN TO 350
- SHORTBREAD:
- IN MEDIUM BOWL WITH MIXER BEAT BUTTER WITH SUGAR UNTIL LIGHT AND FLUFFY
- AT LOW SPEED, BEAT IN FLOUR
- PAT INTO A 8X8 SQUARE PAN
- BAKE 12 MINUTES OR INTIL LIGHT-GOLDEN IN COLOR.
- LET COOL IN PAN ON RACK
- FILLING:
- PLACE APRICOTS IN SMALL SAUCEPAN
- ADD ENOUGH WATER TO COVER
- BRING TO BOIL
- REDUCE HEAT AND SIMMER COVERED 15 MINUTES
- DRAIN APRICOTS, RESERVING 3 TABLESPOONS LIQUID
- CHOP APRICOTS FINE,
- COMBINE IN A SMALL SAUCEPOT WITH RESERVED LIQUID, LEMON PEEL SUGAR AND CORNSTARCH
- BRING TO BOIL, STIRRING FOR 1 MINUTE
- LET COOL 10 MINUTES
- SPREAD OVER SHORTBREAD CRUST
- SPRINKLY WITH WALNUTS
- BAKE 20 MINUTES
- LET COOL COMPLETELY IN PAN ON RACK..
- CUT INTO BARS
- MAKES 20
- I LIKE THE SWEET AND PLAIN TASTE TOGETHER... YUMMY.. OLD FASHIONED. PRETTY.
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Reviewed by 2 people
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