Apricot Shortbread Bars Recipe Dinner Then Dessert 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. 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 Recipe Dinner Then Dessert Add the cooked apricots back to the saucepan and turn off the heat. in the bowl of an electric mixer, combine butter and 1 cup sugar and beat until fluffy, about 2 minutes. in a separate bowl, whisk together four, soda and salt. add to butter mixture and mix until combined. add toasted coconut and pecans. Assemble: divide the dough in half. spread one half evenly over the prepared baking dish, gently pressing it down to form an even layer. next, spread the apricot jam evenly over the dough. finally, sprinkle the remaining dough as a crumb topping. baking time: bake for 35 40 minutes until the bars are lightly golden brown with crisp edges. Stir ingredients to combine. spray 9×13″ glass baking dish with cooking spray. press shortbread crust mixture into pan. spread the apricot jam over top of the shortbread layer. i used these ingredients to make the topping. to make topping: place eggs in a mixing bowl and beat with a fork. stir in vanila, sugar and coconut. Press 2 3 dough into the bottom of a greased 13×9 inch baking pan. spread preserves over the dough and then crumble the remaining dough over the preserves. bake for 30 to 35 minutes or until the top is golden brown. let the dish cool completely in the pan on a wire rack. cut the cooled dessert into bars.
Apricot Shortbread Bars Cooking Mamas Stir ingredients to combine. spray 9×13″ glass baking dish with cooking spray. press shortbread crust mixture into pan. spread the apricot jam over top of the shortbread layer. i used these ingredients to make the topping. to make topping: place eggs in a mixing bowl and beat with a fork. stir in vanila, sugar and coconut. Press 2 3 dough into the bottom of a greased 13×9 inch baking pan. spread preserves over the dough and then crumble the remaining dough over the preserves. bake for 30 to 35 minutes or until the top is golden brown. let the dish cool completely in the pan on a wire rack. cut the cooled dessert into bars. 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. 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.
Comments are closed.