Apricot Shortbread Recipes

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APRICOT SHORTBREAD



Apricot Shortbread image

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

1/3 cup soft butter or 1/3 cup margarine
1/2 cup light brown sugar, firmly packed
1 cup flour
3/4 cup dried apricot
1 teaspoon lemon zest, grated
2/3 cup sugar
2 teaspoons cornstarch
1/3 cup chopped walnuts (optional)

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 SHORTBREAD BARS



Apricot Shortbread Bars image

This is a very fruity holiday cookie recipe. A jellied apricot mixture is baked onto a shortbread crust. Simple to make and very yummy!!

Provided by CORWYNN DARKHOLME

Categories     Desserts     Cookies     Fruit Cookie Recipes     Apricot

Time 1h15m

Yield 24

Number Of Ingredients 8

2 cups all-purpose flour
1 cup packed light brown sugar
⅔ cup butter or margarine, softened
1 ½ cups chopped dried apricots
2 teaspoons grated lemon zest
1 ½ cups white sugar
4 teaspoons cornstarch
1 cup chopped walnuts

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.

Nutrition Facts : Calories 208.5 calories, Carbohydrate 32.6 g, Cholesterol 13.5 mg, Fat 8.5 g, Fiber 1.2 g, Protein 2.2 g, SaturatedFat 3.6 g, Sodium 39.1 mg, Sugar 22.9 g

APRICOT SHORTBREAD



Apricot shortbread image

Give homemade biscuits a fruity spin by sandwiching a layer of apricots in between two layers of buttery tray-baked shortbread

Provided by Cassie Best

Categories     Afternoon tea, Treat

Time 45m

Yield Cuts into 16 squares

Number Of Ingredients 7

200g dried apricot , finely chopped
4 tbsp apricot conserve
250g pack butter , chopped
100g golden caster sugar , plus extra for sprinkling
1 tsp vanilla extract
250g plain flour
140g ground rice

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.

Nutrition Facts : Calories 260 calories, Fat 13 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 14 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium

APRICOT SHORTBREAD



Apricot Shortbread image

Looking for a way to upgrade basic shortbread cookie dough? Add in chopped dried fruit, as we've done here, which adds texture and more sweetness. We love apricots, but any variety will do.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 2 1/2 dozen

Number Of Ingredients 6

1 cup (2 sticks) unsalted butter, room temperature
3/4 cup sifted confectioners' sugar
1 teaspoon pure vanilla extract
2 cups sifted all-purpose flour, plus more for parchment
1/2 teaspoon salt
1/2 cup finely chopped dried apricots

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 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 SHORTBREAD SQUARES



Apricot Shortbread Squares image

These fruity bars taste and look so good, people will have a hard time believing how quick they can be prepared. They're bound to become a favorite with your family.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 4 dozen.

Number Of Ingredients 10

1 cup butter, softened
1 cup sugar
2 large eggs, separated
2 teaspoons vanilla extract
3-1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 jars (12 ounces each) apricot preserves
1 cup chopped walnuts

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.

Nutrition Facts : Calories 238 calories, Fat 11g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 143mg sodium, Carbohydrate 32g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.

APRICOT-PISTACHIO SHORTBREAD



Apricot-Pistachio Shortbread image

Buttery shortbread squares are the base for these treats embellished with apricots and pistachio nuts.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h15m

Yield 25

Number Of Ingredients 7

1 cup butter, softened
3/4 cup powdered sugar
2 teaspoons almond extract
2 cups Gold Medal™ all-purpose flour
1/8 teaspoon salt
2/3 cup chopped dried apricots (16 apricots)
1/2 cup finely chopped pistachio nuts

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.

Nutrition Facts : Calories 140, Carbohydrate 14 g, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 88 mg

APRICOT-ORANGE SHORTBREAD BARS



Apricot-Orange Shortbread Bars image

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

1 cup apricot preserves
3 tablespoons orange liqueur (such as Grand Marnier)
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup sugar
1 teaspoon almond extract
2 cups all purpose flour
1/4 teaspoon salt
1/4 cup (packed) almond paste (from 7-ounce roll), crumbled
1/2 cup sliced almonds, divided

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 ALMOND SHORTBREADS



Apricot Almond Shortbreads image

Categories     Cookies     Food Processor     Dessert     Apricot     Almond     Chill     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 36 desserts

Number Of Ingredients 10

For apricot purée
3/4 cup dried apricots (about 4 ounces)
1 cup water
1/4 cup granulated sugar
For brandied cream
2 tablespoons apricot brandy
2 tablespoons superfine sugar
1/2 cup well-chilled heavy cream, whipped into soft peaks
36 Almond Shortbread Shells
Garnish: 1/4 cup sliced almonds, toasted

Steps:

  • Make purée:
  • In a small heavy saucepan simmer purée ingredients, covered, 10 minutes. In a food processor purée mixture until smooth. Purée may be make 1 week ahead and chilled, covered.
  • Make brandied cream:
  • In a small bowl fold brandy and sugar into whipped cream and chill, covered.
  • Transfer purée and brandied cream to separate pastry bags fitted with 1/4-inch star tips. Pipe cream into shells until level with tops and pipe a 1/2-inch-high mound of purée on top.
  • Sprinkle desserts with confectioners' sugar and garnish with almonds.

CRANBERRY-ORANGE SHORTBREAD COOKIES WITH APRICOTS



Cranberry-Orange Shortbread Cookies with Apricots image

I was searching to make the perfect citrus-y cranberry shortbread cookie, but it always felt like something was missing. So on a final attempt, when I didn't have enough dried cranberries to make a full recipe, I threw in some dried apricots and bam! That was it! They add the perfect backdrop flavor to these shortbread cookies!

Provided by Kim

Categories     Desserts     Fruit Dessert Recipes     Orange Dessert Recipes

Time 5h10m

Yield 32

Number Of Ingredients 10

1 ¾ cups all-purpose flour
¼ teaspoon baking powder
¼ teaspoon salt
¼ teaspoon ground nutmeg
1 cup unsalted butter, softened
½ cup white sugar
1 teaspoon vanilla extract
2 large oranges, zested
1 cup finely chopped dried cranberries
½ cup finely chopped dried apricots

Steps:

  • Combine flour, baking powder, salt, and nutmeg in a bowl; mix together.
  • Cream butter in a large bowl using an electric blender until fluffy and lightened in color slightly. Add sugar and cream on medium-high speed until light and fluffy, several more minutes. Mix in vanilla and orange zest. Add flour mixture in 3 batches and mix until just combined, kneading the last addition by hand. Knead in cranberries and apricots.
  • Divide dough in half and roll out into two 1 1/2x7-inch long logs. Wrap each log in parchment paper and refrigerate until dough is chilled, at least 4 hours.
  • Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  • Remove dough from the refrigerator and cut each log into about 16 slices that are 1/3-inch thick. Place slices 1 inch apart on prepared baking sheets.
  • Bake in the preheated oven until cookies just begin to turn slightly golden on bottom, 20 to 25 minutes. Cool on baking sheets for 5 minutes before removing to wire racks to cool completely. Store in an airtight container.

Nutrition Facts : Calories 109.9 calories, Carbohydrate 14.1 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 0.8 g, Protein 0.9 g, SaturatedFat 3.7 g, Sodium 23.1 mg, Sugar 7.8 g

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APRICOT PISTACHIO STUFFING RECIPES
Steps: Heat the oven to 220C/200C fan/gas 7. Heat the oil and 40g of the butter in a large frying pan over a medium heat. Add the onions and fry for …
From recipes.servegame.org


APRICOT SHORTBREAD COOKIE RECIPE : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


APRICOT SHORTBREAD BARS — BAKING WITH THE GOOD HAIR
2020-05-26 Preheat oven to 375F and line a 8in. x 8in. or 9in. x 9in. square pan with foil. In a large mixing bowl whisk all-purpose flour, brown sugar, …
From bakingwiththegoodhair.com


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