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Apricot Shortbread Squares

 Apricot Shortbread Squares
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.
24 ServingsPrep: 25 min. Bake: 25 min.


  • 1 cup butter, softened
  • 1 cup sugar
  • 2 eggs, separated
  • 2 teaspoons McCormick® Pure 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


  • 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.

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Apricot Shortbread Squares (continued)

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.