Apricot Shortbread Squares Recipe

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Apricot Shortbread Squares Recipe

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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.
MAKES:
24 servings
TOTAL TIME:
Prep: 25 min. Bake: 25 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 25 min. Bake: 25 min.

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

Nutritional Facts

2 each: 238 calories, 11g fat (5g saturated fat), 38mg cholesterol, 143mg sodium, 32g carbohydrate (17g sugars, 1g fiber), 4g protein.

  • 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
  1. 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.
  2. In a small bowl, beat egg whites until stiff peaks form. Carefully spread over preserves (egg white layer will be thin). Sprinkle with walnuts.
  3. 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.
Originally published as Apricot Shortbread Squares in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p74

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