Apricot Orange Shortbread Bars Recipes

Steps:

• 1. 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.
• 2. 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.
• 3. 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.

Steps:

• Preheat oven to 350°. 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. Spread with preserves; crumble remaining dough over preserves. Bake 30-35 minutes or until golden brown. Cool completely in pan on a wire rack. Cut into bars.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extract. Combine the flour, orange zest, baking powder and salt; gradually add to creamed mixture and mix well. Set aside one-third for the topping. , Press remaining dough into a greased 13x9-in. baking pan. Combine preserves, lemon juice and zest; spread evenly over crust. , Crumble reserved dough over filling. Bake at 350° for 40 minutes or until golden brown. Cool on a wire rack. Cut into squares.

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.