APRICOT SHORTBREAD RECIPE - FOOD.COM
This recipe is originally from McCall's magazine, over 20 years ago. The apricot filling is lovely, & worth the effort.
Total Time 50 minutes
Prep Time 30 minutes
Cook Time 20 minutes
Yield 20 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Shortbread: In medium bowl, with mixer, beat butter& sugar till light& fluffy.
- Add in flour.
- Pat mixture into an 8 by 8" pan.
- Bake 12 minutes or till light golden in color.
- Cool completely on a wire rack.
- Filling: Place apricots in a small saucepan& add just enough water to cover.
- Bring to boiling.
- Reduce heat and simmer, covered, for 15 minutes. Watch carefully & add a bit more water if needed.
- Drain apricots, reserving 3 T liquid.
- Chop apricots finely.
- Combine in saucepan with reserved liquid, lemon peel, sugar,& cornstarch.
- Bring to boil and boil for 1 minute, stirring.
- Let filling cool 10 minutes& spread over shortbread crust.
- Spread with nuts, if desired.
- Bake 20 minuts.
- Cool completely on wire rack.
- Cut into bars.
Nutrition Facts : Calories 109.2, FatContent 3.1, SaturatedFatContent 1.9, CholesterolContent 8.1, SodiumContent 24.6, CarbohydrateContent 20.1, FiberContent 0.5, SugarContent 14.6, ProteinContent 0.8
APRICOT SANDWICH COOKIES RECIPE | LAND O’LAKES
Steps:
- Combine butter and powdered sugar in bowl. Beat at medium speed, scraping bowl often, until creamy. Stir in vanilla. Add flour and salt; beat at low speed until well mixed.
- Divide dough in half. Shape each half into a disk; flatten slightly. Wrap each in plastic food wrap. Refrigerate 1 hour or until firm.
- Heat oven to 300°F.
- Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/8-inch thickness. Cut dough with 1 1/2-inch round cookie cutter. Place 1 inch apart onto ungreased cookie sheets.
- Whisk egg white with water in bowl; brush over surface of cookies. Sprinkle with sanding sugar. Bake 10-12 minutes or until set. Cool completely.
- Heat apricot preserves in small saucepan over medium-low heat 1-2 minutes or until mixture just begins to bubble. Continue cooking 1 minute. Strain to remove large pieces, if necessary. Cool completely. Spread thin layer of preserves onto unsugared-side of cookie; top with second cookie, sugared-side down. Repeat with remaining cookies.
Nutrition Facts : Calories 60 calories, FatContent 3 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 10 milligrams, SodiumContent 15 milligrams, CarbohydrateContent 8 grams, FiberContent 0 grams, SugarContent grams, ProteinContent 1 grams
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