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Apricot Shortbread Bars

My mom always makes the most delicious homemade apricot jam, but she often makes way too much. Looking for ways to use it up, I combine my love for shortbread cookies and jam into these easy Apricot Shortbread Squares. They’re simple to make and perfect for using extra jam!



  • 1 1/2 cups (340g) butter, room temperature
  • 3/4 cup (150g) packed light brown sugar
  • 3/4 teaspoon salt
  • 3 1/2 cups (440g) all-purpose flour
  • 1 1/2 cups (340g) apricot jam
  • Powdered sugar


  1. Preheat Oven: Heat oven to 325°F (160°C) and grease/spray a 9x13-inch (23x33 cm) pan.  

  2. Prepare Shortbread:

    • In a large bowl, cream butter and sugars with an electric mixer.
    • Add vanilla and salt, mix.
    • Mix in flour until dough forms.
    • Split dough in half, refrigerating one portion for 30 minutes.
    • Press the other half into the pan to form the crust.
    • Bake for about 20 minutes until edges are light brown. Remove from oven.
  3. Add Filling and Topping:

    • Spread jam over the baked crust.
    • Crumble refrigerated dough over the jam layer.
    • Bake for 30 minutes until topping is golden and firm.
    • Cool completely on a wire rack. Sprinkle with powdered sugar!


Nutrition Information (per serving)

Calories: 211 Total Fat: 9g (Saturated: 6g, Unsaturated: 3g) Cholesterol: 24mg Sodium: 134mg Carbohydrates: 31g Fiber: 0g Sugar: 16g Protein: 2g

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