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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 20 |
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From the Betsy McCalls cookie book. A extra from McCalls magazine... AWESOME ENJOY 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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