Recipe

Apricot Shortbread Recipe


APRICOT SHORTBREAD Recipe
From the Betsy McCalls cookie book. A extra from McCalls magazine... AWESOME ENJOY

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Ingredients
  • SHORTBREAD:
  • 1/3 cup soft butter
  • 1/2 cup light brown sugar packed
  • 1 cup sifted flour
  • FILLING:
  • 3/4 cup dried apricots
  • 1 teaspoon grated lemon peel
  • 2/3 cup granulated sugar
  • 2 teaspoon cornstarch
  • 1/3 cup walnuts

Directions
  1. PREHEAT OVEN TO 350
  2. SHORTBREAD:
  3. IN MEDIUM BOWL WITH MIXER BEAT BUTTER WITH SUGAR UNTIL LIGHT AND FLUFFY
  4. AT LOW SPEED, BEAT IN FLOUR
  5. PAT INTO A 8X8 SQUARE PAN
  6. BAKE 12 MINUTES OR INTIL LIGHT-GOLDEN IN COLOR.
  7. LET COOL IN PAN ON RACK
  8. FILLING:
  9. PLACE APRICOTS IN SMALL SAUCEPAN
  10. ADD ENOUGH WATER TO COVER
  11. BRING TO BOIL
  12. REDUCE HEAT AND SIMMER COVERED 15 MINUTES
  13. DRAIN APRICOTS, RESERVING 3 TABLESPOONS LIQUID
  14. CHOP APRICOTS FINE,
  15. COMBINE IN A SMALL SAUCEPOT WITH RESERVED LIQUID, LEMON PEEL SUGAR AND CORNSTARCH
  16. BRING TO BOIL, STIRRING FOR 1 MINUTE
  17. LET COOL 10 MINUTES
  18. SPREAD OVER SHORTBREAD CRUST
  19. SPRINKLY WITH WALNUTS
  20. BAKE 20 MINUTES
  21. LET COOL COMPLETELY IN PAN ON RACK..
  22. CUT INTO BARS
  23. MAKES 20
  24. I LIKE THE SWEET AND PLAIN TASTE TOGETHER... YUMMY.. OLD FASHIONED. PRETTY.

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Comments


Thank you so much for posting this. They sound wonderful.


Linda... shortbread is a weakness of mine....I love the way this sounds...


This looks wonderful. = )


I had this "5" recipe many years ago and somehow either lost it or misplaced it. Well, thanks to you, I can make these again. Thank you so much Linda!


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