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Apricot Shortbread Squares Recipe

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.

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Apricot Shortbread Squares Recipe

Prep: 25 min. Bake: 25 min.

Yield: 24 Servings

25 25 50

Ingredients

1 cup butter, softened
1 cup sugar
2 eggs, separated
2 teaspoons vanilla extract
3-1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 jars (12 ounces each) apricot preserves
1 cup chopped walnuts

Directions

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 15-in. x 10-in. x 1-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. Yield: 4 dozen.

Nutritional Facts 1 serving (2 each) equals 238 calories, 11 g fat (5 g saturated fat), 38 mg cholesterol, 143 mg sodium, 32 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Apricot Shortbread Squares in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p74