Best Apricot Shortbread Squares Recipes

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APRICOT BARS



Apricot Bars image

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

12 ounces dried apricots ((11/2 cups))
1 ¾ cups sugar (divided)
¾ cup butter (softened)
2 cups flour
½ teaspoon baking soda
½ teaspoon salt
1 cup sweetened coconut (toasted)
½ cup pecans (chopped)

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 BARS WITH SHORTBREAD CRUST



Apricot Bars With Shortbread Crust image

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

1 cup flour
1/3 cup sugar
1 pinch salt
1/2 cup cold butter, cut into pieces (no subs)
4 ounces dried apricots, coarsley chopped
1/3 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
1 cup light brown sugar, packed
3/4 teaspoon vanilla
1/3 cup chopped walnuts
powdered sugar

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 RECIPE - (4.3/5)



Apricot Bars With Shortbread Crust Recipe - (4.3/5) image

Provided by MJH

Number Of Ingredients 15

CRUST:
1 cup flour
1/3 cup sugar
1 pinch salt
1/2 cup cold butter, cut into pieces ( no subs)
APRICOT LAYER:
4 ounces dried apricots, coarsley chopped
1/3 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
1 cup light brown sugar, packed
3/4 teaspoon vanilla
1/3 cup chopped walnuts
powdered sugar

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 BARS



Apricot Shortbread Bars image

This is an old family recipe. We had 3 apricot trees on the farm I grew up on and LOTS of apricots every year. We loved, we ate them fresh, canned, and dried. I still like them better than peaches. I'm sorry the picture is not so good, it looked better in the view finder. :) But these bars are beautiful and delicious.

Provided by Kathie Carr

Categories     Cookies

Time 35m

Number Of Ingredients 11

SHORTBREAD:
1/2 c butter, softened
1/2 c light brown sugar, packed
1 c all purpose flour
FILLING:
3/4 c dried chopped apricots
1 tsp lemon peel, grated
2/3 c sugar
2 tsp cornstarch
1/3 c slivered almonds
dusting of powdered sugar

Steps:

  • 1. Preheat oven to 350 degrees. For shortbread: In mixer bowl, with mixer on low speed, combine butter and brown sugar. Mix in flour. Pat this mixture in the bottom of an 8 inch square pan to make a nice even shortbead crust. Bake for 12 minutes or until a light golden brown color. Remove from oven and let cool completely.
  • 2. Meanwhile make filling: Chop apricots or cut them into small pieces with kitchen scissors. Put apricots in a small saucepan with just enough water to cover them. Bring to a boil. Reduce heat and simmer for 15 minutes. Drain apricots, reserving 3 tablespoons of the liquid. Put apricots back in pan with reserved liquid, lemon peel, sugar, and cornstarch. Bring to a boil and boil for 1 minute. Set aside to cool.
  • 3. When both filling and shortbread are cool pour filling over crust and spread evenly. Sprinkle with nuts and bake for 20 minutes. Remove from oven and dust very lightly with powdered sugar. Cool completely on a wire rack before cutting.

WINNING APRICOT BARS



Winning Apricot Bars image

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

3/4 cup butter, softened
1 cup sugar
1 large egg, room temperature
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon baking powder
1-1/3 cups sweetened shredded coconut
1/2 cup chopped walnuts
1 jar (10 to 12 ounces) apricot preserves

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 SQUARES



Apricot Squares image

I remember my mom making these fruity bars for PTA meetings when I was in elementary school more than 40 years ago. Now I serve these bars for a variety of functions.

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 2 dozen.

Number Of Ingredients 12

1 cup butter, softened
1 cup sugar
1 large egg
1 teaspoon lemon extract
3 cups all-purpose flour
4 teaspoons grated orange zest
1 teaspoon baking powder
1/4 teaspoon salt
FILLING:
1 jar (18 ounces) apricot preserves
2 teaspoons lemon juice
1 teaspoon grated lemon zest

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extract. Combine the flour, orange zest, baking powder and salt; gradually add to creamed mixture and mix well. Set aside one-third for the topping. , Press remaining dough into a greased 13x9-in. baking pan. Combine preserves, lemon juice and zest; spread evenly over crust. , Crumble reserved dough over filling. Bake at 350° for 40 minutes or until golden brown. Cool on a wire rack. Cut into squares.

Nutrition Facts :

APRICOT ALMOND SHORTBREAD BARS



Apricot Almond Shortbread Bars image

If you like rich, buttery cookies, you'll like these! I got this recipe from the Ladies Home Journal, June 1990 issue.

Provided by Hey Jude

Categories     Bar Cookie

Time 1h25m

Yield 50 bars

Number Of Ingredients 8

1 1/2 cups butter, softened
2 cups sugar
2 large egg yolks
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
4 cups all-purpose flour
1 1/3 cups blanched almonds, toasted and chopped fine (to toast almonds, bake in preheated 350 oven 10 minutes, cool.)
1 (10 ounce) jar apricot preserves

Steps:

  • Preheat oven to 350°.
  • Beat butter and sugar in mixer bowl until fluffy.
  • Beat in egg yolks and vanilla and almond extracts.
  • Mix in flour and toasted almonds until the mixture forms a soft dough.
  • Divide dough in half.
  • Press one half into 15x10-inch jellyroll pan.
  • Spread evenly with preserves.
  • Cover completely with remaining dough (flatten pieces with hands and carefully patch on top of preserve layer).
  • Bake 45 minutes, or until golden brown.
  • Cut into 3x1-inch bars.
  • Can be made ahead.
  • Wrap and freeze up to 1 month.
  • Thaw wrapped at room temperature.

Apricot shortbread squares are a delicious baked dessert treat that are a great addition to any meal or for a midday snack. These squares are soft, buttery, and crumbly on the outside, with a sticky and sweet apricot filling on the inside. These treats are perfect for any occasion, whether it's for a celebration or a simple afternoon tea. In this article, we will dive into what apricot shortbread squares are, how they are made, and their various uses.

Ingredients

To make apricot shortbread squares, the following ingredients are typically used: - Flour: All-purpose flour is used to create the dough for the shortbread squares. - Butter: Unsalted butter is added to the dough to create the soft and buttery foundation. - Sugar: Granulated sugar is added to the dough to create the perfect level of sweetness. - Salt: A pinch of salt is added to enhance the overall flavor of the dough. - Apricot jam: Apricot jam is used to create the sweet and sticky filling for the shortbread squares.

Method

Making apricot shortbread squares involves two steps: creating the dough and making the apricot filling. Here is a brief overview of the method:
  1. Preheat the oven to 350°F (180°C) and line a baking pan with baking paper.
  2. To create the dough, mix the flour, sugar, and salt in a bowl. Cut the butter into small pieces and rub it into the flour mixture until it forms a dough.
  3. Press two-thirds of the dough into the prepared baking pan and set aside the remaining one-third of the dough for later.
  4. To create the apricot filling, heat the apricot jam until it becomes smooth and easy to spread.
  5. Spread the apricot jam evenly over the dough in the baking pan.
  6. Crumble the remaining one-third of the dough over the top of the apricot jam filling.
  7. Bake the shortbread squares for approximately 25-30 minutes or until lightly golden brown.
  8. Remove from the oven and let cool before cutting into squares and serving.

Uses of Apricot Shortbread Squares

Apricot shortbread squares are perfect for a variety of occasions. They can be served as a dessert after dinner, as part of a dessert buffet, or as a snack with coffee or tea. They are also a great addition to picnics and potluck dinners as they are easy to make, transport, and serve.
As a Dessert
Apricot shortbread squares can be served as a dessert after dinner, and can be accompanied by a scoop of vanilla ice cream or whipped cream. They can also be served with a drizzle of melted chocolate or caramel sauce for a more indulgent dessert.
As part of a Dessert Buffet
Apricot shortbread squares are an excellent dessert option for a dessert buffet. They can be served alongside other desserts such as cookies, cupcakes, and fruit tarts. They are easy to eat and can be picked up and enjoyed without utensils.
As a Snack
Apricot shortbread squares are a delicious snack that can be enjoyed with coffee or tea. They are perfect for a midday snack or for a tea party. They can also be packed in a lunch box for a sweet treat during the day.
As a Gift
Apricot shortbread squares can be packaged and given as a homemade gift for birthdays, weddings, or holidays. They can be packaged in a decorative tin or a simple cellophane bag, tied with a ribbon.

Conclusion

Apricot shortbread squares are a delicious and easy-to-make baked treat that can be enjoyed anytime. They are perfect for dessert, as part of a dessert buffet, or as a snack. They can also be packaged and given as a homemade gift. Making apricot shortbread squares is a great way to impress your friends and family with your baking skills.
Apricot shortbread squares are a light, buttery and flavorful dessert that everyone adores. They are perfect for tea parties, gatherings, and make the perfect addition to any dessert table. Besides being delicious, the benefit of these squares is because they are made with apricots, it is a great source of fiber, nutrients, and minerals.

Ingredients

To bake the perfect apricot shortbread squares, you will need the following ingredients:
  • 2 cups all-purpose flour
  • 3/4 cup unsalted butter, at room temperature
  • 1/2 cup powdered sugar
  • 1/4 teaspoon salt
  • 3/4 cup apricot preserves
Flour:
All-purpose flour is the foundation of the shortbread squares that provides the structure to keep them together.
Unsalted butter:
The butter serves as the fat which produces a buttery, delicious texture.
Powdered sugar:
The powdered sugar helps to create a smooth dough and adds sweetness to the dessert.
Salt:
Salt enhances the sweetness and heightens the flavor of the baking ingredients used.
Apricot preserves:
The apricot preserves are the element that gives the shortbread its quintessential flavor. You can opt for making your own apricot preserves, but store-bought preserves work just as well.

Instructions

Preparing the shortbread base
1. Preheat the oven to 350°F (180°C) and lightly grease a 9×9-inch (23×23 cm) square baking pan with baking spray, oil, or butter. 2. In a mixing bowl, cream together the butter and powdered sugar until light and creamy. 3. Add the flour and salt and mix well until the dough becomes crumbly. 4. Press half of the dough into the base of the prepared pan and smooth it out with an offset spatula or spoon. 5. Bake the shortbread crust for 12-15 minutes or until it is slightly browned at the edges.
Baking and Topping the apricot shortbread squares
1. Once the crust has cooled slightly, spread the apricot preserves over the cooled shortbread base. 2. Crumble the remaining shortbread dough on top of the apricot preserves, leaving some apricot preserves visible. 3. Bake in the oven for 25-30 minutes or until the topping turns golden brown. 4. Allow the apricot shortbread squares to cool down in the pan before taking them out and slicing them into 9 – 12 squares and serve!

Valuable Tips

1. Don't overmix the dough
When it comes to baking, it's essential not to overmix your dough. Overmixing the dough can produce a tough and chewy texture. Mix your ingredients until just combined and stop mixing when the dough forms.
2. Use room temperature butter
When making shortbread or any baked dessert that requires butter, it must be at room temperature. Room temperature butter is easily mixed, and when baked, they cream together effortlessly to create an exquisite and airy texture.
3. Line the baking pan with parchment paper
Lining the baking pan with parchment paper makes the process of removing the apricot shortbread squares much easier. The paper allows you to lift up the shortbread squares without risking breaking them.
4. Use a sharp knife to cut the squares
A sharp knife will produce clean cuts and reduce the chance of crumbled edges that can make your dessert unattractive.
5. Refrigerate leftovers
If you have leftovers, clicking them up in the refrigerator will allow you to enjoy fresh apricot shortbread squares over the next few days. To warm it up, pop them in the oven for 5-7 minutes at 350°F (180°C).

Conclusion:

Apricot shortbread squares are a delicious dessert that everyone loves. With this recipe, you can create the perfect apricot shortbread squares with little fuss using a few easily accessible ingredients. Follow our valuable tips, and you will have an addition to your desserts table that your guests will rave about.

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