Apricot Shortbread Bars Recipe Dinner, then Dessert

Apricot Almond Shortbread Bars

This easy recipe for Apricot Bars, uses dried apricots and a shortbread crust to make a delicious bar everyone will love.. Keyword: apricot, bars, shortbread. Servings: 18 bars (1 per serving) Calories: 183 kcal. Author: RecipeGirl.com. Ingredients. SHORTBREAD CRUST. 1.

Apricot Shortbread Bars Recipe Dinner, then Dessert

Preheat oven to 350 degrees. Line a 9×13-inch baking pan with parchment paper leaving "handles" on the long sides of the pan making it easier to remove the bars from the pan; set aside. In a medium bowl, stir together preserves and diced apricots; set aside. In a large bowl, using an electric hand mixer, cream butter and sugar together.

Apricot Shortbread Bars Can't Stay Out of the Kitchen

Place flour, sugar, butter, baking powder and salt in a food processor bowl. Pulse until mixture resembles coarse crumbs. Lightly beat egg along with almond extract. Pour beaten egg. into flour mixture. Pulse 4-5 times - mixture will still look very dry. Pour into a greased 9x13" baking dish.

Apricot Shortbread Bars Can't Stay Out of the Kitchen

Spray a 9x13" baking pan or dish with cooking spray. Mix flour, baking powder in a medium mixing bowl. Cut in butter with a pastry cutter until mixture resembles coarse crumbs. Add egg and half-and-half and stir to combine. Spread mixture into bottom of prepared dish. Spread apricot preserves on top of crust layer.

Apricot Shortbread Bars Recipe Shortbread bars, Mango recipes, Recipes

Step 1. Preheat oven to 350°F. Spray 8x8x2-inch glass baking dish with nonstick spray. Blend flour, sugar, and salt in processor. Add butter; using on/off turns, process until coarse meal forms.

Apricot Bars with a Shortbread Crust! Butter & Baggage Recipe

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.

Apricot Shortbread Bars Can't Stay Out of the Kitchen

Instructions. Preheat the oven to 325 degrees F. Spray a 9x13 inch pan with nonstick spray. PREPARE THE SHORTBREAD: In a large bowl, use an electric mixer to combine the butter and sugars; beat until creamy. Add the vanilla and salt, and beat until well combined.

Apricot Shortbread Bars Cosette's Kitchen

After mixture comes to a boil, lower to a medium-low heat and cook for about 20 minutes continuing to break up the apricot pieces. In a small bowl add your corn starch and a splash of water to create a slurry, add to mixture. Continue cooking for another 20-25 minutes until jam is thick.

Apricot Shortbread Bars Can't Stay Out of the Kitchen

Preheat oven to 350 degrees and spray an 8x10 baking dish with baking spray. To your stand mixer add the butter and sugar and mix 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.

Apricot Shortbread Bars Can't Stay Out of the Kitchen

Use a large mixing bowl and beat eggs, sugar, and vanilla extract with an electric mixer on medium-high until creamy. Add flour, baking powder, and salt to the creamy eggs and combine well. Stir in apricots and walnuts. Pour the batter over the baked baselayer. Bake for 30-35 minutes at 350° Fahrenheit.

Apricot Shortbread Bars ⋆ SomeTyme Place

Press into the base of the baking pan and place in the oven for 10 minutes or until the outsides of the shortbread are a light golden colour. Once the base is out of the oven, spread over the apricot jam and make the crumble top. Combine the flour, brown sugar and icing sugar together in a bowl. Pour in the melted butter and mix until you have.

Apricot Shortbread Bars Can't Stay Out of the Kitchen

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.

Apricot Shortbread Bars Recipe Dinner, then Dessert

Preheat oven to 350º. Line a 9 x 13 pan with parchment paper. In a small saucepan, cover chopped apricots with water and bring to a boil. Simmer for 20 minutes until soft. Drain, reserving ¼ cup water. Place ¼ cup water back in the saucepan and add ¾ cup sugar. Cook over medium heat until sugar has dissolved.

Apricot Shortbread Bars IMG_8916 Can't Stay Out of the Kitchen

Arrange the apricot slices evenly over the top of the dough. Double up a little if you want. Squeeze the lemon juice evenly over the apricots. Make the crumble topping by mixing the sliced almonds with the reserved dough. Lightly mix with your fingertips, forming large crumbs. Scatter the crumbs evenly over the apricots.

Apricot Shortbread Bars ⋆ SomeTyme Place

Apricot Shortbread Bars are the perfect soft, buttery bars with sweet apricot jam spread over the top for a bright summery flavor. Ingredients 1 cup unsalted butter , softened 1 cup sugar 2 large egg yolks 1/2 teaspoon vanilla extract 2 cups all-purpose flour 1 teaspoon baking powder 1/4 teasp.

Apricot Shortbread Bars Recipe Dinner, then Dessert

Spread preserves evenly over the dough. Crumble the slightly chilled almond paste mixture over the preserves and sprinkle the remaining 1/4 cup almonds on top. Press the topping lightly into the preserves. Bake until shortbread bars start to brown and become golden, about 50 minutes. Cool for at least 1 hour before cutting into squares.