Apricot Shortbread Bars Recipe - Allrecipes.com
  • READY IN hrs

Apricot Shortbread Bars

Recipe by  

"This is a very fruity holiday cookie recipe. A jellied apricot mixture is baked onto a shortbread crust. Simple to make and very yummy!!"

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Ingredients Edit and Save

Original recipe makes 24 bars Change Servings
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  • PREP

    45 mins
  • COOK

    15 mins
  • READY IN

    1 hr 15 mins

Directions

  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.
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Reviews More Reviews

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 fruit. 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.

 
Sep 06, 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.

 

3 Ratings

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 do 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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Nutrition

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

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

CORWYNN DARKHOLME
232 Followers 0 Saved Recipes
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