Apricot Shortbread Bars
Serves: 4
Eloise Gerhold
1 January 1970
Based on User reviews:
49
Spice
49
Sweetness
48
Sourness
37
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 cups
All-Purpose Flour2 cup
Butter1.5 cups
Dried Apricot (chopped)2 tsps
Lemon Zest (grated)1.5 cups
White Sugar4 tsps
Cornstarch1 cup
Walnut (chopped)Directions:
1
Preheat the oven to 350 degrees F (175 degrees C)
2
In a medium bowl, stir together the flour and sugar
3
Cut in butter until the mixture resembles coarse crumbs
4
Press into the bottom of a 9x13 inch pan
5
Bake for 12 to 15 minutes in the preheated oven, or until firm
6
While the crust is baking, place apricots in a saucepan with enough water to cover
7
Bring to a boil, and cook for 10 minutes
8
Drain, reserving 1/2 cup of the liquid
9
Return the apricots and reserved liquid to the pan, and stir in the lemon zest
10
Mix together the sugar and cornstarch, and stir into the apricot mixture
11
Bring to a boil, and boil for 1 minute
12
Remove from heat and allow to cool
13
Spread onto the prepared crust, and sprinkle the walnuts over
14
Bake for 20 to 25 minutes in the preheated oven, or until firm to the touch
15
Cool completely before cutting into bars