Apricot Shortbread Bars

Kathie Carr


This is an old family recipe. We had 3 apricot trees on the farm I grew up on and LOTS of apricots every year. We loved, we ate them fresh, canned, and dried. I still like them better than peaches.

I'm sorry the picture is not so good, it looked better in the view finder. :)
But these bars are beautiful and delicious.

pinch tips: How to Melt and Soften Butter



16 bars


15 Min


20 Min



1/2 c
butter, softened
1/2 c
light brown sugar, packed
1 c
all purpose flour


3/4 c
dried chopped apricots
1 tsp
lemon peel, grated
2/3 c
2 tsp
1/3 c
slivered almonds
dusting of powdered sugar

Directions Step-By-Step

Preheat oven to 350 degrees.

For shortbread: In mixer bowl, with mixer on low speed, combine butter and brown sugar. Mix in flour. Pat this mixture in the bottom of an 8 inch square pan to make a nice even shortbead crust.

Bake for 12 minutes or until a light golden brown color. Remove from oven and let cool completely.
Meanwhile make filling: Chop apricots or cut them into small pieces with kitchen scissors. Put apricots in a small saucepan with just enough water to cover them. Bring to a boil. Reduce heat and simmer for 15 minutes.

Drain apricots, reserving 3 tablespoons of the liquid. Put apricots back in pan with reserved liquid, lemon peel, sugar, and cornstarch. Bring to a boil and boil for 1 minute. Set aside to cool.
When both filling and shortbread are cool pour filling over crust and spread evenly. Sprinkle with nuts and bake for 20 minutes. Remove from oven and dust very lightly with powdered sugar.

Cool completely on a wire rack before cutting.

About this Recipe

Course/Dish: Cookies