Apricot Shortbread Recipe

Ingredients for Apricot Shortbread

• 1 cup (2 sticks) unsalted butter, softened
• Light Brown Sugar
• 3 cups all-purpose flour
• Dried Apricot
• Lemon Zest
• 1 cup granulated sugar
• 1 tablespoon cornstarch
• Walnuts

How to Make Apricot Shortbread

1. Preheat oven to 350°F (175°C).
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. Gradually add the flour, baking powder, and salt, mixing until just combined. Be careful not to overmix.
5. Press half of the dough into the bottom of a 9x13 inch baking pan.
6. In a separate bowl, combine the apricot preserves, lemon juice, and cornstarch. Mix well.
7. Spread the apricot mixture evenly over the pressed dough in the pan.
8. Crumble the remaining dough over the apricot filling.
9. Bake for 40-50 minutes, or until the crust is golden brown and the filling is bubbly.
10. Let cool completely before cutting into squares.