Apricot Shortbread

From Hot Off the Griddle #22, December 1993.

This is a fun variation on shortbread. 

INGREDIENTS

• 1/3 cup soft butter or margarine
• 1/2 cup light brown sugar, firmly packed
• 1 cup sifted all purpose flour
• 3/4 cup dried apricots
• 1 tsp grated lemon peel
• 2/3 cup granulated sugar
• 2 tsp. cornstarch
• 1/3 cup chopped walnuts

METHOD

1. Preheat oven to 350 F.
2. In medium bowl beat butter with sugar until light and fluffy.
3. At low speed, beat in flour.
4. Pat mixture evenly into bottom of an 8” x 8” x 2” pan.
5. Bake 12 minutes, or until light golden in colour.
6. Let cool completely in pan on wire rack.

APRICOT FILLING 

... Meanwhile make apricot filling.

1. Place apricots in small saucepan; add just enough water to cover; bring to boiling.
2. Reduce heat, and simmer, covered, 15 minutes.
3. Drain apricots, reserving 3 tbsp. cooking liquid.
4. Chop apricots fine.
5. Combine in small saucepan with reserved liquid, lemon peel, sugar, cornstarch.
6. Bring to boiling, stirring; boil 1 minute.
7. Let filling cool 10 minutes.

Spread evenly over shortbread crust. Sprinkle with walnuts. Bake 20 minutes.  Let cool completely in pan on wire rack before cutting into bars.

Makes 20.