Apricot Shortbread Bars

3 Reviews

Prep: 45 min
Cook: 15 min
Ready In: 1 hr 15 min

“This is a very fruity holiday cookie recipe. A jellied apricot mixture is baked onto a shortbread crust. Simple to make and very yummy!!” - by CORWYNN DARKHOLME

Ingredients

2 cups all-purpose flour
1 cup packed light brown sugar
2/3 cup butter or margarine, softened
1 1/2 cups chopped dried apricots
2 teaspoons grated lemon zest
1 1/2 cups white sugar
4 teaspoons cornstarch
1 cup chopped walnuts

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Metric US

Original recipe yields 24 bars

Directions

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.

Nutrition

Amount Per Serving (24 total)

Calories
208 cal
10%

Fat
8.5 g
13%

Carbs
32.6 g
11%

Based on a 2,000 calorie diet

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Reviews (3)

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XIS

Dec. 14, 2003

"Very tasty and quite easy to make. Rich and fruity. One slight clarification the recipe could use is that you're blending the BROWN sugar with the flour for the crust and the WHITE sugar with the f..." See moreruit. I found them to be quite hard to cut into nice, regular pieces. I baked for the recommended times, but, next time I'll allow them to cook longer to hopefully make them less sticky, less prone to crumbling along the cut edges and easier to cut. I also may try dusting them lightly with powdered sugar as I'm serving to give them a more finished look."

J.Ragsdale

Sep. 6, 2003

"Didn't care for these. Way too sweet and never set up - so they were a gooey mess. I ended up throwing away the whole pan...." See more"

SUSI9

Jan. 17, 2011

"the crust never firmed, even after 20 mins, & the apricots were still moving across the crust after 25 mins. one of the other reviewers said they threw the whole pan out -- this was too much work to ..." See moredo that, but have not tried to cut them yet! every winter i bake 1200 to 2200 cookies, at least for the last 7-8 years, so baking is not a problem. i prefer recipes to be better set up, though. am not sure will ever make this recipe again, no matter how it tastes..."

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