Best 6 Apricot Shortbread Bars Recipes

APRICOT-ORANGE SHORTBREAD BARS

Steps:

• Preheat oven to 325°F. Butter 9x9x2-inch metal baking pan; line bottom and sides of pan with parchment paper, extending over sides. Butter parchment. Mix preserves and orange liqueur in small bowl; set aside.
• Using electric mixer, beat 1 cup butter and sugar in large bowl until well blended. Beat in almond extract. Add flour and salt; beat just until blended. Transfer 1 cup of dough to another small bowl; add crumbled almond paste and mix with fingertips until small clumps form. Mix in 1/4 cup sliced almonds; set aside for topping.
• Press remaining dough evenly onto bottom of prepared pan. Spread preserves mixture evenly over. Using fingertips, coarsely crumble topping over preserves, then sprinkle 1/4 cup almonds over. Press topping lightly into preserves.
• Bake shortbread until top and crust edges are golden brown, about 1 hour. Cool completely in pan on rack. Using parchment paper as aid, lift shortbread from pan. Cut shortbread into 4 equal strips, then cut each strip crosswise into 8 small bar cookies. (Can be prepared ahead. Store in single layer in airtight container at room temperature up to 4 days or freeze up to 2 weeks.)

APRICOT SHORTBREAD BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the flour and sugar. Cut in butter until the mixture resembles coarse crumbs. Press into the bottom of a 9x13 inch pan.
• Bake for 12 to 15 minutes in the preheated oven, or until firm. While the crust is baking, place apricots in a saucepan with enough water to cover. Bring to a boil, and cook for 10 minutes.
• Drain, reserving 1/2 cup of the liquid. Return the apricots and reserved liquid to the pan, and stir in the lemon zest. Mix together the sugar and cornstarch, and stir into the apricot mixture. Bring to a boil, and boil for 1 minute. Remove from heat and allow to cool. Spread onto the prepared crust, and sprinkle the walnuts over.
• Bake for 20 to 25 minutes in the preheated oven, or until firm to the touch. Cool completely before cutting into bars.

APRICOT BARS WITH SHORTBREAD CRUST

Steps:

• Set oven to 350 degrees.
• Grease an 8x8-inch baking dish.
• For the shortbread crust: blend flour, sugar and salt together for about 10 seconds in a processor.
• Add in cold butter using on/off turns, and process until coarse meal forms.
• Press crumbs firmly into bottom of the pan.
• Bake for about 25 minutes, or until the center is golden, remove and keep oven heat on to same temperature.
• To make the filling: place apricots in a small saucepan and add enough water to cover; bring to a boil and simmer until soft (about 4 minutes) drain, and set aside.
• In a small bowl sift together flour, baking powder and salt.
• Using an electric mixer beat eggs in a large bowl for about 2 minutes.
• Add in brown sugar and vanilla and beat until thick.
• Stir in flour mixture.
• Mix/mix in the apricots and nuts.
• Spread over the shortbread crust.
• Bake for about 35 minutes, or until puffed and dark golden brown.
• Cool in dish.
• Cut into small squares or triangles, and dust lightly with powdered sugar.

APRICOT ALMOND SHORTBREAD BARS

Steps:

• Preheat oven to 350°.
• Beat butter and sugar in mixer bowl until fluffy.
• Beat in egg yolks and vanilla and almond extracts.
• Mix in flour and toasted almonds until the mixture forms a soft dough.
• Divide dough in half.
• Press one half into 15x10-inch jellyroll pan.
• Spread evenly with preserves.
• Cover completely with remaining dough (flatten pieces with hands and carefully patch on top of preserve layer).
• Bake 45 minutes, or until golden brown.
• Cut into 3x1-inch bars.
• Can be made ahead.
• Wrap and freeze up to 1 month.
• Thaw wrapped at room temperature.

APRICOT SHORTBREAD BARS

Steps:

• 1. Preheat oven to 350 degrees. For shortbread: In mixer bowl, with mixer on low speed, combine butter and brown sugar. Mix in flour. Pat this mixture in the bottom of an 8 inch square pan to make a nice even shortbead crust. Bake for 12 minutes or until a light golden brown color. Remove from oven and let cool completely.
• 2. Meanwhile make filling: Chop apricots or cut them into small pieces with kitchen scissors. Put apricots in a small saucepan with just enough water to cover them. Bring to a boil. Reduce heat and simmer for 15 minutes. Drain apricots, reserving 3 tablespoons of the liquid. Put apricots back in pan with reserved liquid, lemon peel, sugar, and cornstarch. Bring to a boil and boil for 1 minute. Set aside to cool.
• 3. When both filling and shortbread are cool pour filling over crust and spread evenly. Sprinkle with nuts and bake for 20 minutes. Remove from oven and dust very lightly with powdered sugar. Cool completely on a wire rack before cutting.

APRICOT BARS WITH SHORTBREAD CRUST RECIPE - (4.3/5)

Steps:

• Set oven to 350 degrees. Grease an 8x8-inch baking dish. For the shortbread crust: blend flour, sugar and salt together for about 10 seconds in a processor. Add in cold butter using on/off turns, and process until coarse meal forms. Press crumbs firmly into bottom of the pan. Bake for about 25 minutes, or until the center is golden, remove and keep oven heat on to same temperature. To make the filling: place apricots in a small saucepan and add enough water to cover; bring to a boil and simmer until soft (about 4 minutes) drain, and set aside. In a small bowl sift together flour, baking powder and salt. Using an electric mixer beat eggs in a large bowl for about 2 minutes. Add in brown sugar and vanilla and beat until thick. Stir in flour mixture. Mix/mix in the apricots and nuts. Spread over the shortbread crust. Bake for about 35 minutes, or until puffed and dark golden brown. Cool in dish. Cut into small squares or triangles, and dust lightly with powdered sugar.