A new friend shared this great treat with us.  Had to share the recipe.

Ingredients:

• 1 Duncan Hines Butter Flavor Recipe Cake Mix
• 1 egg
• ½ c butter SOFTENED TO ROOM TEMPERATURE
• ½ c of chopped pecans
• 10 oz. jar of apricot preserves (or blackberry or whatever)
• 1 Tab of minced lemon rind. (I used the rind of a whole lemon, the other night)
• 1 c powdered sugar
• 1 tsp almond extract
• 4 tsp water

Directions: 

1. Preheat oven to 350°.
2. In a mixing bowl , blend the first 4 ingredients until crumbly.  (NO LONGER, I find it best to cut it in with a knife.)
3. Press into a GREASED 9 x 13 pan.
4. Sprinkle the minced lemon rind over the top.
5. Spread the apricot preserves on top of the shortbread mixture. (I sometimes put the preserves in the microwave for defrost for about 1 min, then if I do that a few times, the preserves are liquid and I can pour the preserves around easily.)
6. Bake for 25 minutes – maybe more…
7. Place on a cooling rack.
8. Allow to cool slightly.
9. Mix powered sugar, almond extract and water until smooth.
10. Drizzle on top of apricot shortbread.
11. Cool.
12. Cut into bars as large as small as you wish.
13. Refrigerate until shortly before serving.
    If the crust is too thick on the edges, just cut off the thick part. Save it and eat it as a
    cookie. It is not as pretty to serve.

Serves:  You are cutting – you do the math.

Source:   Cindy Irey, via David Diebold