Apricot Shortbread

• Shortbread
• 1/3 cup soft butter or 1/3 cup margarine
• 1/2 cup light brown sugar, firmly packed
• 1 cup flour
• Filling
• 3/4 cup dried apricot
• 1 teaspoon lemon zest, grated
• 2/3 cup sugar
• 2 teaspoons cornstarch
• 1/3 cup chopped walnuts (optional)

1. Preheat oven to 350u0b0F.
2. Shortbread: In medium bowl, with mixer, beat butter& sugar till light& fluffy.
3. Add in flour.
4. Pat mixture into an 8 by 8" pan.
5. Bake 12 minutes or till light golden in color.
6. Cool completely on a wire rack.
7. Filling: Place apricots in a small saucepan& add just enough water to cover.
8. Bring to boiling.
9. Reduce heat and simmer, covered, for 15 minutes. Watch carefully & add a bit more water if needed.
10. Drain apricots, reserving 3 T liquid.
11. Chop apricots finely.
12. Combine in saucepan with reserved liquid, lemon peel, sugar,& cornstarch.
13. Bring to boil and boil for 1 minute, stirring.
14. Let filling cool 10 minutes& spread over shortbread crust.
15. Spread with nuts, if desired.
16. Bake 20 minuts.
17. Cool completely on wire rack.
18. Cut into bars.

shortbread, butter, light brown sugar, flour, filling, dried apricot, lemon zest, sugar, cornstarch, walnuts

Taken from www.food.com/recipe/apricot-shortbread-86796 (may not work)