APRICOT SHORTBREAD BARS
This is an old family recipe. We had 3 apricot trees on the farm I grew up on and LOTS of apricots every year. We loved, we ate them fresh, canned, and dried. I still like them better than peaches. I'm sorry the picture is not so good, it looked better in the view finder. :) But these bars are beautiful and delicious.
Provided by Kathie Carr
Categories Cookies
Time 35m
Number Of Ingredients 11
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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Shehbaz ansari
[email protected]These bars are a great make-ahead dessert. I made them the night before and they were even better the next day.
Afolabi Layemi
[email protected]I love the simplicity of this recipe. It's perfect for a quick and easy dessert.
George Joe
[email protected]These bars are the perfect combination of sweet and tart. The apricot filling is perfectly balanced by the buttery shortbread crust.
Delvin Taylor
[email protected]I'm not a baker, but these bars were easy to make and turned out great. I'm definitely going to try more of your recipes.
Jako Kirsten
[email protected]These bars were easy to make and turned out delicious. I will definitely be making them again soon.
Alone 292
[email protected]I'm not a fan of shortbread, but these bars were surprisingly good. The apricot filling was the perfect complement to the buttery crust.
Pearly Choisy
[email protected]I made these bars for a potluck and they were a huge hit! Everyone was asking for the recipe.
hridoy khan
[email protected]I didn't have any apricot preserves, so I used strawberry preserves instead. The bars were still delicious.
Willard Madzinga
[email protected]I'm allergic to apricots, so I substituted peaches in the filling. They turned out great!
Md sobuj islami
[email protected]I made these bars for my family and they loved them. They said they were the best shortbread bars they've ever had.
gghjk aswe
[email protected]These bars were so good, I ate the whole pan myself!
Nomhle Nkabini
[email protected]I followed the recipe exactly, but my bars turned out dry. I'm not sure what I did wrong.
Mackinon Zedex
[email protected]These bars were a bit too sweet for my taste, but I think that's just a matter of personal preference.
Kiki Boi
[email protected]I'm not a baker, but I was able to make these bars with ease. They turned out delicious and looked just like the pictures.
irfan alam
[email protected]I made these bars for a bake sale and they were a huge success! Everyone loved them.
Monik Alisha
[email protected]These apricot shortbread bars were a hit at my party! They were so easy to make and turned out perfectly. The shortbread crust was buttery and crumbly, and the apricot filling was tart and tangy. I will definitely be making these again!