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Apricot Shortbread

Apricot Shortbread

A rich, flaky cookie base topped with apricots and accented with lemon zest. These decadent bars will become a favorite.

Apricot Shortbread


Servings: 24

2 2/3 cups granulated sugar 
1 1/2 cups butter, softened
4 large eggs 
1 qt. sifted all-purpose flour 
2 tsp. grated lemon rind 
1 qt.  (about 36 oz.) LUCKY LEAF Apricot Glaze


  1. In bowl of mixer, cream sugar and butter until smooth. Add eggs, one at a time, and beat until light and fluffy.
  2. Stir in flour and lemon rind until just combined. Pat 1/2 of the dough into an even layer in a well-greased half sheetpan and spread evenly with pie filling. Distribute remaining dough evenly over top. Bake in a 325°F oven for 40 to 45 minutes or until bubbly and evenly golden brown. Remove from heat and cool to room temperature. Cut into 24 portions and remove to store in an airtight, covered container.
  3. Serve with light cream or milk.

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