Apricot Shortbread Bars
Delightful apricot shortbread bars with a crumbly buttery base and a tart apricot filling, perfect for any occasion.
Ingredients
Shortbread Base
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 1 teaspoon vanilla extract
- 1 large egg
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Apricot Filling
- 1.5 cups dried apricots, chopped
- 3/4 cup apricot preserves
Optional Garnish
- powdered sugar for dusting Optional for serving
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper.
- In a large bowl, beat the softened butter and sugar together until light and fluffy.
- Add the egg and vanilla extract to the mixture and mix until well combined.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Reserve about one cup of dough for the topping, and press the remaining dough into the bottom of the pan to form the crust.
- Spread the apricot preserves evenly over the crust.
- Combine the chopped dried apricots with the reserved dough to create a crumbly topping and sprinkle it over the apricot preserves.
Baking
- Bake for 25 to 30 minutes or until the top is lightly golden.
- Allow the bars to cool completely, then cut into squares and serve.
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Notes
For the best flavor, choose high-quality butter and apricot preserves. Consider using fresh apricots for an alternative. Allow bars to cool completely before cutting to maintain shape.