Apricot Shortbread Bars

Made  times

"This is a very fruity holiday cookie recipe. A jellied apricot mixture is baked onto a shortbread crust. Simple to make and very yummy!!"
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


1 h 15 m servings 208 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 208 kcal
  • 10%
  • Fat:
  • 8.5 g
  • 13%
  • Carbs:
  • 32.6g
  • 11%
  • Protein:
  • 2.2 g
  • 4%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 39 mg
  • 2%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.
  3. 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.
  4. Bake for 20 to 25 minutes in the preheated oven, or until firm to the touch. Cool completely before cutting into bars.


Most helpful
Most positive
Least positive

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...

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.

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 wo...

Other stories that may interest you