Apricot Shortbread Bars Food

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 BARS

Steps:

• Preheat oven to 350 degrees F & grease an 8-inch square baking dish.
• In a small saucepan, cook apricots in water over medium heat for 10 minutes or until softened, then drain, cool & chop, before setting aside.
• In a large bowl, cream butter & powdered sugar until light & fluffy, then gradually add 1 cup of the flour until well blended.
• Press into the prepared baking dish & bake for 20 minutes or until lightly browned.
• Meanwhile, in a small bowl, beat eggs & brown sugar until blended.
• In another small bowl, whisk together the baking powder, salt & the remaining 1/3 cup of flour, then gradually add this flour mixture to the egg mixture.
• Beat in the vanilla, then stir in the apricots & nuts before pouring this mixture over the crust.
• Bake for 30 minutes or until set, then cool on a wire rack.
• When cooled, if desired, dust with powdered sugar, then cut into bars. Store any left-over bars in the refrigerator.

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.

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 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 ALMOND SHORTBREAD BARS

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

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.