Ingredients for Apricot Shortbread
- 1 cup butter, softened
- ½ cup light brown sugar, packed
- 2 cups all-purpose flour
- Dried apricot
- Lemon zest
- Sugar
- 2 tablespoons cornstarch
- Walnuts
- Eggs
- Vanilla extract
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How to Make Apricot Shortbread
- Preheat oven to 350°F (175°C).
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the flour, baking powder, and salt, mixing until just combined. Be careful not to overmix.
- Press half of the dough into the bottom of a 9x13 inch baking pan.
- In a separate bowl, combine the apricot preserves, lemon juice, and cornstarch. Mix well.
- Spread the apricot mixture evenly over the pressed dough in the pan.
- Crumble the remaining dough over the apricot filling.
- Bake for 40-50 minutes, or until the crust is golden brown and the filling is bubbly.
- Let cool completely before cutting into squares.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
58g
Fat
9g
Carbs
6g
