APRICOT ALMOND SHORTBREAD BARS

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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.

*** Explore more Apricot Almond Shortbread Bars Recipes »

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