APRICOT ALMOND SHORTBREAD BARS
If you like rich, buttery cookies, you'll like these! I got this recipe from the Ladies Home Journal, June 1990 issue.
Provided by Hey Jude
Categories Bar Cookie
Time 1h25m
Yield 50 bars
Number Of Ingredients 8
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 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.
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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