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Apricot Shortbread




Source of Recipe


Internet


List of Ingredients




8 Tablespoons butter (room temperature)
1-1/3 cups all-purpose flour
1 cup granulated sugar
1-1/2 cups coarsely chopped dried apricots
1/4 cup water
1 egg, beaten
1/4 teaspoon salt
1/2 teaspoon baking powder
Confectioners' sugar


Recipe



Soak apricots in hot water overnight. Preheat oven to 375 degrees. Put butter, 1 cup of flour, and 1/3 cup sugar in mixing bowl. Blend with spoon or hands until smooth. Pat dough evenly over bottom of 9-inch pie pan; bake about 25 minutes or until golden brown.

While crust is baking, put apricots and water into skillet and turn on high. When fruit begins to bubble, reduce heat to medium. Stirring often so fruit doesn't scorch, cook until fruit thickens. Remove from heat and cool. Stir the egg into apricots and blend well. Add up to 3/4 cup sugar (depending on sweetness of apricots) to the remaining 1/3 cup flour, salt, and baking powder. Beat until lumps are gone. Spread apricot mixture over crust and bake 25 minutes or until puffy. Remove and shake confectioners' sugar over the top. Cut into wedges and serve.

Serves: 8.