Apricot Squares Recipe

4.5 3 3
Apricot Squares Recipe
Apricot Squares Recipe photo by Taste of Home
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Apricot Squares Recipe

Read Reviews
4.5 3 3
Publisher Photo
I remember my mom making these fruity bars for PTA meetings when I was in elementary school more than 40 years ago. Now I serve these bars for a variety of functions.
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min. + cooling

Ingredients

  • 1 cup butter, softened
  • 1 cup sugar
  • 1 large egg
  • 1 teaspoon lemon extract
  • 3 cups all-purpose flour
  • 4 teaspoons grated orange peel
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • FILLING:
  • 1 jar (18 ounces) apricot preserves
  • 2 teaspoons lemon juice
  • 1 teaspoon grated lemon peel

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extract. Combine the flour, orange peel, baking powder and salt; gradually add to creamed mixture and mix well. Set aside one-third for the topping.
Press remaining dough into a greased 13-in. x 9-in. baking pan. Combine preserves, lemon juice and peel; spread evenly over crust.
Crumble reserved dough over filling. Bake at 350° for 40 minutes or until golden brown. Cool on a wire rack. Cut into squares. Yield: 2 dozen.
Originally published as Apricot Squares in Best of Country Cookies 1999, p83

Nutritional Facts

1 each: 212 calories, 8g fat (5g saturated fat), 29mg cholesterol, 130mg sodium, 34g carbohydrate (21g sugars, 1g fiber), 2g protein.

  • 1 cup butter, softened
  • 1 cup sugar
  • 1 large egg
  • 1 teaspoon lemon extract
  • 3 cups all-purpose flour
  • 4 teaspoons grated orange peel
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • FILLING:
  • 1 jar (18 ounces) apricot preserves
  • 2 teaspoons lemon juice
  • 1 teaspoon grated lemon peel
  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extract. Combine the flour, orange peel, baking powder and salt; gradually add to creamed mixture and mix well. Set aside one-third for the topping.
  2. Press remaining dough into a greased 13-in. x 9-in. baking pan. Combine preserves, lemon juice and peel; spread evenly over crust.
  3. Crumble reserved dough over filling. Bake at 350° for 40 minutes or until golden brown. Cool on a wire rack. Cut into squares. Yield: 2 dozen.
Originally published as Apricot Squares in Best of Country Cookies 1999, p83

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ichnusa User ID: 6720203 33051
Reviewed Dec. 7, 2012

"I have made these bars countless times. They are that good! Everyone in my family loves 'em!"

MY REVIEW
[email protected] User ID: 5407286 33049
Reviewed Dec. 30, 2010

"great; made in a glass 9 x 13 pan cooked @ 325 - 20 mins longer"

MY REVIEW
jenny4b User ID: 5323220 33048
Reviewed Dec. 14, 2010

"These bars were easy to make and very tasty. I thought 4 tsp of orange peel might be a little much but the tartness with the sweet crust was very good."

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