1/3 c. soft butter
1/2 c. brown sugar, packed
1 c. sifted plain flour
3/4 c. dried apricots
1 tsp. grated lemon peel
2/3 c. sugar
1/3 tsp. cornstarch
1/3 c. chopped walnuts

Preheat oven to 350 degrees. In medium bowl beat butter with sugar until fluffy. At low speed beat in flour. Pat mixture evenly into bottom of an 8 x 8 x 2 inch pan. Bake 12 minutes or until done. Let cool completely in pan on wire rack.

Place apricots in small saucepan. Add just enough water to cover. Bring to boiling. Reduce heat and simmer covered 15 minutes. Drain apricots, reserving 3 tablespoons of liquid. Chop apricots fine. Combine chopped apricots, 3 tablespoons liquid, lemon peel, sugar and cornstarch. Boil mixture 1 minute. Let filling cool 10 minutes. Spread evenly over shortbread crust. Sprinkle with walnuts.

Bake 20 minutes at 350 degrees. Let cool completely in pan on wire rack. Cut into bars.