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Apricot Shortbread

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“This recipe is originally from McCall's magazine, over 20 years ago. The apricot filling is lovely, & worth the effort.”

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. Shortbread: In medium bowl, with mixer, beat butter& sugar till light& fluffy.
  3. Add in flour.
  4. Pat mixture into an 8 by 8" pan.
  5. Bake 12 minutes or till light golden in color.
  6. Cool completely on a wire rack.
  7. Filling: Place apricots in a small saucepan& add just enough water to cover.
  8. Bring to boiling.
  9. Reduce heat and simmer, covered, for 15 minutes. Watch carefully & add a bit more water if needed.
  10. Drain apricots, reserving 3 T liquid.
  11. Chop apricots finely.
  12. Combine in saucepan with reserved liquid, lemon peel, sugar,& cornstarch.
  13. Bring to boil and boil for 1 minute, stirring.
  14. Let filling cool 10 minutes& spread over shortbread crust.
  15. Spread with nuts, if desired.
  16. Bake 20 minuts.
  17. Cool completely on wire rack.
  18. Cut into bars.

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