WINNING APRICOT BARS
This recipe is down-home baking at its best, and it really represents all regions of the country. It's won blue ribbons at county fairs and cookie contests in several states! Easy to make, it's perfect for potluck suppers, bake sales, lunchboxes or just plain snacking.-Jill Moritz, Irvine, California
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In a small bowl, whisk flour and baking powder; gradually add to creamed mixture, mixing well. Fold in coconut and walnuts., Press two-thirds of dough onto the bottom of a greased 13x9-in. baking pan. Spread with preserves; crumble remaining dough over preserves. Bake 30-35 minutes or until golden brown. Cool completely in pan on a wire rack. Cut into bars.
Nutrition Facts : Calories 195 calories, Fat 10g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 72mg sodium, Carbohydrate 27g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.
APRICOT SHORTBREAD BARS
Apricot Shortbread Bars are the perfect soft, buttery bars with sweet apricot jam spread over the top for a bright summery flavor.
Provided by Sabrina Snyder
Categories Dessert
Time 40m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees and spray an 8x10 baking dish with baking spray.
- To your stand mixer add the butter and sugar and cream on medium speed until fluffy, about 2-3 minutes.
- Add in egg yolks and vanilla extract until creamy.
- Add flour, baking powder, and salt until just combined.
- Spread about half the mixture into the baking dish and press gently.
- Spread apricot jam over the shortbread.
- Sprinkle remaining shortbread mixture over the apricot jam.
- Bake for 35-40 minutes or until golden brown.
- Cool completely before slicing.
Nutrition Facts : Calories 357 kcal, Carbohydrate 52 g, Protein 3 g, Fat 16 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 71 mg, Sodium 65 mg, Fiber 1 g, Sugar 30 g, ServingSize 1 serving
APRICOT BARS
Shortbread Apricot Bars with dried apricots are covered in a mouthwatering buttery shortbread crust of coconut and pecans. You don't have to wait for apricot season to enjoy sweet apricots. Serve these for dessert or serve these at a gathering!
Provided by Barbara Curry
Categories Dessert
Number Of Ingredients 8
Steps:
- Preheat oven to 350º. Line a 9 x 13 pan with parchment paper.
- In a small saucepan, cover apricots with water and bring to a boil. Simmer for 20 minutes until soft. Drain, reserving 1/4 cup water. Place 1/4 cup water back in the saucepan and add 3/4 cup sugar. Cook over medium heat until sugar has dissolved.
- Chop apricots and add to saucepan, turn off the heat.
- In the bowl of an electric mixer, combine butter and 1 cup sugar and beat until fluffy, about 2 minutes. In a separate bowl, whisk together four, soda and salt. Add to butter mixture and mix until combined. Add toasted coconut and pecans.
- Place 3/4 of the mixture into prepared pan, pressing it with the bottom of a measuring cup. Bake for 10 minutes until it is golden brown. Remove from oven and spread apricot mixture over the crust. Sprinkle the remaining crust over the top and bake an additional 25-30 minutes until the top is golden brown.
Nutrition Facts : Calories 180 kcal, Carbohydrate 29 g, Protein 2 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 13 mg, Sodium 95 mg, Fiber 2 g, Sugar 20 g, ServingSize 1 serving
APRICOT CHEESECAKE BARS
Another one of my dad's dee-licious dessert concoctions! An easy shortbread crust with cheesecake-like batter, topped with a tangy apricot spread. I call this recipe "bars," my dad calls it "pie," neither is really correct. But, for lack of a better description, I'll have to stick with what we've got...
Provided by SPOTTYSCOTTIEGIRL
Categories Desserts Cookies Fruit Cookie Recipes Apricot
Time 1h50m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Process shortbread cookies in the bowl of a food processor until finely ground. Press into a 9x13-inch baking pan.
- Beat eggs and sugar together in a bowl. Add ricotta cheese, cream cheese, and vanilla extract. Mix well. Stir in apricots and spread over crust.
- Bake in the preheated oven until puffed up and the edges are slightly brown, about 40 minutes.
- Meanwhile, combine sour cream and apricot jam in a bowl. Set aside.
- Remove the cheesecake from the oven and spread jam topping on top while still hot. Chill until set, 1 to 2 hours. Cut into 24 bars.
Nutrition Facts : Calories 208.3 calories, Carbohydrate 23.2 g, Cholesterol 44.9 mg, Fat 10.9 g, Fiber 0.5 g, Protein 4.9 g, SaturatedFat 4.9 g, Sodium 150 mg, Sugar 11 g
APRICOT BARS WITH SHORTBREAD CRUST RECIPE - (4.3/5)
Provided by MJH
Number Of Ingredients 15
Steps:
- Set oven to 350 degrees. Grease an 8x8-inch baking dish. For the shortbread crust: blend flour, sugar and salt together for about 10 seconds in a processor. Add in cold butter using on/off turns, and process until coarse meal forms. Press crumbs firmly into bottom of the pan. Bake for about 25 minutes, or until the center is golden, remove and keep oven heat on to same temperature. To make the filling: place apricots in a small saucepan and add enough water to cover; bring to a boil and simmer until soft (about 4 minutes) drain, and set aside. In a small bowl sift together flour, baking powder and salt. Using an electric mixer beat eggs in a large bowl for about 2 minutes. Add in brown sugar and vanilla and beat until thick. Stir in flour mixture. Mix/mix in the apricots and nuts. Spread over the shortbread crust. Bake for about 35 minutes, or until puffed and dark golden brown. Cool in dish. Cut into small squares or triangles, and dust lightly with powdered sugar.
APRICOT BARS WITH SHORTBREAD CRUST
A moist apricot-walnut layer on top of a light buttery shortbread crust. The crust for these bars must be made on a processor. These are wonderful to serve to guests! The apricot filling can be prepared hours in advance. Yield is only estimated depending on the size of bars. Cooking time is for the filling and crust.
Provided by Kittencalrecipezazz
Categories Bar Cookie
Time 1h20m
Yield 36 bars
Number Of Ingredients 13
Steps:
- Set oven to 350 degrees.
- Grease an 8x8-inch baking dish.
- For the shortbread crust: blend flour, sugar and salt together for about 10 seconds in a processor.
- Add in cold butter using on/off turns, and process until coarse meal forms.
- Press crumbs firmly into bottom of the pan.
- Bake for about 25 minutes, or until the center is golden, remove and keep oven heat on to same temperature.
- To make the filling: place apricots in a small saucepan and add enough water to cover; bring to a boil and simmer until soft (about 4 minutes) drain, and set aside.
- In a small bowl sift together flour, baking powder and salt.
- Using an electric mixer beat eggs in a large bowl for about 2 minutes.
- Add in brown sugar and vanilla and beat until thick.
- Stir in flour mixture.
- Mix/mix in the apricots and nuts.
- Spread over the shortbread crust.
- Bake for about 35 minutes, or until puffed and dark golden brown.
- Cool in dish.
- Cut into small squares or triangles, and dust lightly with powdered sugar.
APRICOT SHORTBREAD
This recipe is originally from McCall's magazine, over 20 years ago. The apricot filling is lovely, & worth the effort.
Provided by Judy from Hawaii
Categories Bar Cookie
Time 50m
Yield 20 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Shortbread: In medium bowl, with mixer, beat butter& sugar till light& fluffy.
- Add in flour.
- Pat mixture into an 8 by 8" pan.
- Bake 12 minutes or till light golden in color.
- Cool completely on a wire rack.
- Filling: Place apricots in a small saucepan& add just enough water to cover.
- Bring to boiling.
- Reduce heat and simmer, covered, for 15 minutes. Watch carefully & add a bit more water if needed.
- Drain apricots, reserving 3 T liquid.
- Chop apricots finely.
- Combine in saucepan with reserved liquid, lemon peel, sugar,& cornstarch.
- Bring to boil and boil for 1 minute, stirring.
- Let filling cool 10 minutes& spread over shortbread crust.
- Spread with nuts, if desired.
- Bake 20 minuts.
- Cool completely on wire rack.
- Cut into bars.
Nutrition Facts : Calories 109.2, Fat 3.1, SaturatedFat 1.9, Cholesterol 8.1, Sodium 24.6, Carbohydrate 20.1, Fiber 0.5, Sugar 14.6, Protein 0.8
APRICOT-ORANGE SHORTBREAD BARS
Categories Liqueur Dessert Bake Christmas Orange Apricot Almond Winter Jam or Jelly Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 32
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F. Butter 9x9x2-inch metal baking pan; line bottom and sides of pan with parchment paper, extending over sides. Butter parchment. Mix preserves and orange liqueur in small bowl; set aside.
- Using electric mixer, beat 1 cup butter and sugar in large bowl until well blended. Beat in almond extract. Add flour and salt; beat just until blended. Transfer 1 cup of dough to another small bowl; add crumbled almond paste and mix with fingertips until small clumps form. Mix in 1/4 cup sliced almonds; set aside for topping.
- Press remaining dough evenly onto bottom of prepared pan. Spread preserves mixture evenly over. Using fingertips, coarsely crumble topping over preserves, then sprinkle 1/4 cup almonds over. Press topping lightly into preserves.
- Bake shortbread until top and crust edges are golden brown, about 1 hour. Cool completely in pan on rack. Using parchment paper as aid, lift shortbread from pan. Cut shortbread into 4 equal strips, then cut each strip crosswise into 8 small bar cookies. (Can be prepared ahead. Store in single layer in airtight container at room temperature up to 4 days or freeze up to 2 weeks.)
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The History of Apricot Bars with Shortbread Crust Recipes
Apricot bars with shortbread crust recipes have been around for a long time and have become a popular dessert in many cultures. The concept of combining apricots with shortbread crust originated in Europe, particularly in Britain, where apricots were a popular fruit. Over the years, different variations of the recipe have emerged, with some including jam or cream cheese and others including almond flour or nuts.The Ingredients
The ingredients for apricot bars with shortbread crust recipe are simple and easy to find. You will need all-purpose flour, granulated sugar, unsalted butter, salt, fresh apricots, and cornstarch. Some recipes may also include additional ingredients such as almond flour, nuts, or cream cheese.Shortbread Crust Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup unsalted butter, softened
- 1/3 cup granulated sugar
- 1/2 teaspoon salt
Apricot Filling Ingredients
- 1 pound of fresh apricots, pitted and sliced
- 1/4 cup granulated sugar
- 2 teaspoons cornstarch
The Process
The process of making apricot bars with shortbread crust is simple and easy to follow. First, you will need to make the shortbread crust by mixing the flour, butter, sugar, and salt in a bowl until a crumbly dough forms. Press the dough into a greased baking dish and bake in the oven for 20-25 minutes. While the crust is baking, prepare the apricot filling by mixing the sliced apricots, sugar, and cornstarch in a bowl until well combined. Once the crust is done baking, spread the apricot filling over the crust and bake for an additional 20-25 minutes or until the filling is set. Allow the bars to cool before cutting into squares and serving.Variations
Apricot bars with shortbread crust can be easily customized to suit your taste preferences. Here are some variations you can try:- Add almond flour to the shortbread crust for a nutty flavor.
- Add chopped nuts to the shortbread crust for a crunchy texture.
- Use apricot jam instead of fresh apricots for a sweeter filling.
- Replace some of the apricots with other fruits such as berries or peaches.
- Add cream cheese to the apricot filling for a creamier texture.