APRICOT SHORTBREAD BARS
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
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 BARS WITH SHORTBREAD CRUST
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
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
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
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 SHORTBREAD
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
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
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
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 SQUARES
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
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 ALMOND SHORTBREADS
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
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
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
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
APRICOT ALMOND SHORTBREAD SHELLS
Categories Cookies Food Processor Dessert Bake Apricot Almond Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 36 shortbread shells
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. and butter 36 mini-muffin cups.
- Into a bowl sift together flour, confectioners' sugar, cornstarch, and salt. In a food processor pulse mixture with almonds until combined well. Add butter and almond extract and blend until a dough just forms, about 1 minute.
- On a lightly floured surface with floured hands form dough into thirty-six 1-inch balls. Press balls lightly into cups and bake in middle of oven until pale golden, about 15 minutes. Cool shortbreads in cups on racks 2 minutes and with a 3/4-inch melon-ball cutter carefully scoop out an indentation about 1/4 inch deep in centers. Cool shells completely. Gently loosen sides of shells with a thin knife and carefully remove from cups (shells will be very fragile). Shells may be make 3 days ahead and kept in am airtight container at room temperature.
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