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