Best 3 Apricot Bars With Cardamom Butter Glaze Recipes

APRICOT BARS WITH CARDAMOM-BUTTER GLAZE

Steps:

• Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. Grate 2 teaspoons peel and squeeze juice from orange. In 2-quart saucepan, heat orange juice, orange peel, apricots, granulated sugar and 2/3 cup water to boiling over medium heat, stirring occasionally. Reduce heat to medium-low; simmer 15 minutes, stirring occasionally. Remove from heat. Add 2 tablespoons butter; stir until melted. Mash filling with fork or potato masher until fairly smooth. Set aside.
• In large bowl, mix cookie mix and 1 teaspoon cardamom. Cut in 1/2 cup butter, using pastry blender or fork, until mixture is crumbly. Add almond extract and egg; toss with fork to combine. Reserve 1 cup crumb mixture.
• Press remaining crumb mixture in bottom of pan. Bake 15 minutes.
• Spoon filling evenly over warm cookie base. Stir almonds into reserved crumb mixture; sprinkle over filling. Bake 25 to 30 minutes longer or until topping is light golden brown. Cool 10 minutes.
• In small bowl, stir glaze ingredients, using enough warm water until glaze is thin enough to drizzle. Place glaze in small resealable plastic food-storage bag; seal bag. Cut off small tip from one corner of bag. Squeeze bag to drizzle glaze over warm bars. Cool completely, about 1 hour. For bars, cut into 8 rows by 4 rows. Store covered at room temperature.

APRICOT BARS

Steps:

• Preheat the oven to 350˚F.
• Using a hand held mixer or stand mixer with the flat beater attachment, beat the butter and sugar together until light and fluffy. Blend in the egg yolks 1 at a time. Scrape down the sides of the bowl and add the flour and salt, mixing well. Scrape the bowl again, add the walnuts, and stir until the mixture is thoroughly blended.
• Spread two-thirds of the dough into a 9 × 13-inch baking pan, using lightly floured hands to pat and distribute the mixture evenly. The dough should be about 3/8 inch thick. Wrap the remaining dough in plastic wrap and place it in the freezer.
• Bake the crust for approximately 35 minutes, or until it is light golden brown in the middle, golden on the edges, and lightly springy in the center. Spread the apricot preserves evenly over the warm crust, just to the edges but not touching the sides of the pan. Using the large holes of a box grater, shred the chilled remaining dough evenly over the apricot preserves. Return to the oven and bake for another 25 to 30 minutes, or until the topping is light golden brown.
• Let the bars cool for 1 hour and then cut them into 24 squares.
• The bars can be stored, covered, at room temperature for up to 5 days.

WINNING APRICOT BARS

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In a small bowl, whisk flour and baking powder; gradually add to creamed mixture, mixing well. Fold in coconut and walnuts., Press two-thirds of dough onto the bottom of a greased 13x9-in. baking pan. Spread with preserves; crumble remaining dough over preserves. Bake 30-35 minutes or until golden brown. Cool completely in pan on a wire rack. Cut into bars.