Monday, March 2, 2015
Well, this a yummy thing to make.....and not too difficult....Almond Apricot Shortbread
Tonight is our quilt guild meeting and I needed something kind of special, so I had this idea and decided to give it a whirl. I figured, if it didn't work, I could always make a spice cake (my default setting)!
But it worked, so I'm sharing it with you.
It's basically, shortbread and apricot jam or preserves....
Here's the recipe:
Almond Apricot Shortbread
For the Shortbread and Topping:
3 3/4 c. All Purpose Flour
1 1/4 c. Sugar
1 1/2 c. Butter
1 t. Almond Extract
Sift Flour and Sugar together into a mixing bowl. Sprinkle evenly with Almond Extract and stir with a fork. Cut butter into small squares and add the flour mixture, tossing to cover each piece. Work with fingers all through the mixture until is looks like fairly small bread crumbs and will stick together when squeezed. Remove 1/3 of the mixture to a small, separate bowl to make the topping and add (to the small bowl):
1/2 c. Rolled Oats
Work the Oats in well and set aside.
You will need a 16 oz. jar of Apricot Jam or Preserves
Or, you can make your own:
2 c. Dried Apricots, cut in eighths
Water to cover
1 t. Almond Extract
1/2 c. Sugar
2 t. Corn Starch, dissolved in 1/4 c. Water
Place all ingredients, EXCEPT the Corn Starch mixture, in a 2 quart saucepan and cook and stir on the stove (medium heat) until fruit is completely rehydrated and soft, with just a bit of "tooth" to it.
I cooked mine in the microwave in 2 minute increments. In either case, ADD WATER AS NEEDED to keep it moist. There should be a little water in the bottom of the pan after cooking. When the fruit reaches the desired consistency, add the Corn Starch mixture. Cook another minute or two to take away the raw taste and set aside.
Place 12 paper liners in a muffin tin and add a heaping tablespoon of shortbread into each cup. Press the dough in firmly. Use all of it. Spoon the apricot mixture in using the tablespoon and spread evenly. Use all of it.
Spoon the topping over all, using all of it, and pressing it down gently.
Bake at 325 degrees F. for 30 minutes. Allow to cool in the tins, then remove and serve.
Seems like a nice dessert for an Easter tea......