Ingredients
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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)
Preparation
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Preheat oven to 350\u00b0F.
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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