Pistachio Apricot Bars
Mom tops a pistachio crust with apricot preserves and more chopped nuts to make these moist and buttery shortbread-like bars. They’re the perfect dessert for a Syrian menu. —Weda Mosellie, Phillipsburg, New Jersey
SERVINGS
|
30
|
CATEGORY
|
Dessert
|
METHOD
|
Baked
|
PREP |
15 min. |
COOK
|
25 min.
|
TOTAL
|
40 min.
|
INGREDIENTS
- 1 cup butter, softened
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2-1/2 cups all-purpose flour
- 1/2 cup chopped pistachios
- 1 jar (18 ounces) apricot preserves
- Additional chopped pistachios, optional
DIRECTIONS
In a small mixing bowl, cream butter and sugar. Beat in the egg and vanilla. Gradually add flour. Stir in pistachios. Press into a greased 13-in. x 9-in. baking dish. Spread with preserves.
Bake at 350° for 25-30 minutes or until edges begin to brown. Cool on a wire rack. Cut into bars. Garnish with additional pistachios if desired. Yield: 2-1/2 dozen.