Apricot Shortbread Squares Recipes

APRICOT SHORTBREAD BARS

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.

APRICOT SHORTBREAD BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the flour and sugar. Cut in butter until the mixture resembles coarse crumbs. Press into the bottom of a 9x13 inch pan.
• Bake for 12 to 15 minutes in the preheated oven, or until firm. While the crust is baking, place apricots in a saucepan with enough water to cover. Bring to a boil, and cook for 10 minutes.
• Drain, reserving 1/2 cup of the liquid. Return the apricots and reserved liquid to the pan, and stir in the lemon zest. Mix together the sugar and cornstarch, and stir into the apricot mixture. Bring to a boil, and boil for 1 minute. Remove from heat and allow to cool. Spread onto the prepared crust, and sprinkle the walnuts over.
• Bake for 20 to 25 minutes in the preheated oven, or until firm to the touch. Cool completely before cutting into bars.

APRICOT SHORTBREAD SQUARES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks and vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to the creamed mixture and mix well (mixture will be crumbly). Press into a greased 15x10x1-in. baking pan. Carefully spread with apricot preserves., In a small bowl, beat egg whites until stiff peaks form. Carefully spread over preserves (egg white layer will be thin). Sprinkle with walnuts. , Bake at 350° for 25-30 minutes or until golden brown and edges are bubbly. Cool on a wire rack. Cut into squares. Refrigerate leftovers.

APRICOT BARS WITH SHORTBREAD CRUST

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.

LUSCIOUS APRICOT SQUARES

Steps:

• Heat oven to 350 degrees. Butter an 8-by-8- by-2-inch baking pan, and set aside.
• Place apricots in a small saucepan with enough water to cover. Bring to a boil over high heat. Reduce heat to simmer, and cook until plumped, about 15 minutes. Drain through a fine sieve, and chop fine. Set aside.
• In a large bowl, combine 1 cup flour, butter, and granulated sugar. Using a handheld electric mixer on medium speed, blend until crumbly and combined. Transfer mixture to prepared pan. Using your hands, pat crust evenly into pan. Bake until golden brown, about 25 minutes. Transfer to a rack to cool.
• Combine remaining 1/3 cup flour, reserved chopped apricots, brown sugar, eggs, walnuts, baking powder, vanilla, and salt. Using a handheld electric mixer on medium speed, beat until combined; scrape down sides of bowl twice. Pour mixture over crust, and return to oven. Bake until top is golden, about 20 minutes.
• Transfer pan to a wire rack to cool. Cut into 2-inch squares. Dust with confectioners' sugar.

WINNING APRICOT BARS

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.

APRICOT-ORANGE SHORTBREAD BARS

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.)

APRICOT SHORTBREAD

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.

APRICOT SHORTBREAD

Steps:

• Preheat oven to 325 degrees, with rack in center. Line a baking sheet with parchment paper. Place butter, confectioners' sugar, vanilla, flour, and salt in large mixing bowl. Stir well with a wooden spoon until mixture is combined but not too creamy. Stir in dried apricots. Turn out dough onto a piece of plastic wrap, and pat to flatten into a disk. Place in refrigerator 1 hour.
• Transfer dough to a lightly floured sheet of parchment paper, and roll out to 1/4 inch thick. If dough starts to get too soft, place in the freezer or refrigerator a few minutes. Cut out shapes, as desired, and place on prepared baking sheet about 1 inch apart. Bake until golden, 12 to 15 minutes, rotating baking sheet halfway through. Remove from oven, and transfer cookies to a wire rack to cool. Cookies will keep up to 5 days at room temperature in an airtight container.

APRICOT-COCONUT SQUARES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). In a medium bowl, mix together butter, sugar, and 1 cup flour. Press into the bottom of an ungreased 9x13 inch pan.
• Bake for 25 minutes in preheated oven. In small saucepan, bring apricots and water to a boil, and cook for 10 minutes. Drain, chop, and set aside to cool.
• In a medium bowl, beat eggs and brown sugar. Stir in 1/3 cup flour, baking powder, salt, vanilla, and lemon juice. Fold in nuts and chopped apricots. Stir in coconut, if desired. Pour over the prepared crust.
• Bake for an additional 20 minutes in the preheated oven, or until firm. Cool, and dust with confectioners' sugar before cutting into squares.

APRICOT-PISTACHIO SHORTBREAD

Steps:

• In large bowl, beat butter and powdered sugar with electric mixer on medium speed about 30 seconds or until smooth. On low speed, beat in almond extract, flour and salt until soft dough forms. Stir in apricots and nuts. Shape dough into a ball. Wrap in plastic wrap; refrigerate 45 minutes.
• Heat oven to 350°F. On lightly floured surface, roll dough to about 1/4-inch thickness. With floured 2 1/2-inch square or round cookie cutter, cut dough into 25 squares or rounds. On ungreased cookie sheet, place squares about 1 inch apart.
• Bake 13 to 15 minutes or until light golden brown. Remove from cookie sheet to cooling rack.

APRICOT SHORTBREAD

Steps:

• Heat oven to 180C/160C fan/gas 4 and grease and line a 20cm square shallow cake tin with baking parchment. Put the apricots and conserve in a small pan with 4 tbsp water, simmer over a medium heat until thick, then mash the apricots a little with a fork and set aside to cool.
• Tip the butter, sugar and vanilla into a large bowl, and beat with an electric whisk until pale and fluffy. Add the flour and ground rice, using a wooden spoon and then your hands to bring the mixture together as a dough. Divide into 2 pieces.
• Use your fingers to spread 1 piece of shortbread dough over the bottom of the tin. Spread the apricots over the top, leaving a small border around the edge. Roll out the remaining dough to a 20cm square and place on top of the apricot filling. Use your finger to make an indent all around the edges of the shortbread, then prick the top all over with a fork. Bake for 25-30 mins until the edges are just starting to turn golden. Leave to cool in the tin, then sprinkle with caster sugar and cut into 16 squares.