Apricot Shortbread Bars
A delightful treat with a buttery shortbread crust and tangy apricot filling, perfect for any occasion.
Ingredients
Shortbread Crust
- 1 cup unsalted butter, softened Ensure butter is at room temperature for easy creaming.
- ¾ cup granulated sugar
- 2 cups all-purpose flour Increase for a thicker crust if desired.
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Apricot Filling
- 1 cup apricot preserves
- ½ cup chopped nuts Optional; can use toasted almonds or walnuts.
- 1 teaspoon lemon juice
For Topping
- powdered sugar for dusting Optional; adds elegance and sweetness.
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9x9-inch baking pan or line it with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the flour, vanilla extract, and salt to the butter mixture. Mix until just combined.
- Reserve about one cup of the dough for topping later. Press the remaining dough evenly into the bottom of the prepared pan to form a crust.
Assembly
- In a small bowl, mix the apricot preserves, chopped nuts (if using), and lemon juice. Spread this mixture evenly over the crust.
- Crumble the reserved dough over the apricot filling.
Baking
- Bake in the preheated oven for 25-30 minutes, or until the top is lightly golden and the filling is bubbly.
- Allow the bars to cool completely before lifting out using parchment paper. Cut into squares and serve.
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Notes
Serve with a dollop of whipped cream or vanilla ice cream. Store in an airtight container at room temperature for up to three days, or refrigerate for about a week.