"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Apricot Shortbread Recipe

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This recipe for Apricot Shortbread, by , is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jillian Woods
Added: Wednesday, November 26, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 box (18.5oz) butter flavored cake mix
1/2 stick butter
1 lg egg
1/2 c pecans, chopped
1 10oz jar apricot preserves
1/2 tbsp almond extract
1/2 c confectioners sugar
2 1/2 tbsps water

Directions:
Directions:
Preheat over 350. In bowl mix cake mix, butter, egg and pecans. Press into bottom of 9x13 pan. Top with apricot preserves. Bake 25 minutes. Mix powdered sugar, almond extract and water, drizzle over shortbread while warm. Cut into squares.

 

 

 

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