1. Preheat oven to 350°F. 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. ---------------------------------------------------------------------------
Nutrition
Ingredients
