Ingredients
- SHORTBREAD:
- 1/3 cup soft butter
- 1/2 cup light brown sugar packed
- 1 cup sifted flour
- FILLING:
- 3/4 cup dried apricots
- 1 teaspoon grated lemon peel
- 2/3 cup granulated sugar
- 2 teaspoon cornstarch
- 1/3 cup walnuts
Description
From The Betsy McCalls Cookie Book. A Extra From McCalls Magazine... AWESOME ENJOY
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