Teresa’s Bake Shop – Christmas Cookie Extravaganza – 2013

Apricot Shortbread Bars are so fabulous! We delivered our Christmas cookies last week and already, these delicious bars have received all kinds of attention and praise! This dessert has a tasty shortbread crust, then they’re spread with apricot preserves. The topping is almost like a macaroon topping with lots of coconut. This recipe does have several steps, but the outcome is so amazing you will want to make these for sure!

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Back in the 1980s Willard Scott used to be a national well-known weatherman. He shared a family recipe (from his grandmother, I think) for Raspberry Squares that I clipped out and made right away. These bars were so scrumptious that over the years I’ve made them with several different jellies. Not just raspberry. I’ve also made them for our annual Christmas Cookie Extravaganza before. I had all these jars of apricot preserves that I wanted to clear out of my pantry. So I decided to use his wonderful recipe and substitute apricot preserves instead of raspberry. They turned out sensationally! This particular recipe is also good with strawberry, blackberry and blueberry jams, too.

This recipe for Apricot Shortbread Bars is a goldmine. Especially if you are near fruit orchards and put up several different types of jams or preserves every year. Even if you don’t make your own jellies, you can easily buy any kind of jelly you like, and use this basic recipe with them. Any flavor will work. I will tell you that I used mostly Blackburn preserves and they worked the best. Some of the cheaper jellies were too thick and didn’t spread as easily. Jellies actually spread a little easier. Another option is to melt the preserves a little if they seem too thick to spread over the crust layer.

If you’re looking for a great recipe to wow your company, clients, office staff, or family, then give Apricot Shortbread Bars a try this year. Then you will get all the kudos from family and friends we’ve received after making these bars this year.

I initially posted this recipe in December 2013. I was still new to food photography at the time so my pictures were less than what I hoped for. I recently remade this recipe (April 2020) and retook the pictures. I find Apricot Shortbread Bars so easy to whip up since I’ve made them lots of times. They still come out terrific each and every time. Enjoy.

Apricot Shortbread Bars are luscious and decadent.

The original recipe uses a lot less jelly, but such a small amount is so hard to spread, so I increased the amount of jam in the recipe which makes these bars nice and gooey.

These bars take a little bit of time to make, but they are so worth it! 

If you like fruit-filled cookies that are a little on the gooey side, you will love these delicious treats.

Here’s what I did.

I used these ingredients.

Combine UNBLEACHED all-purpose flour (bleached flour toughens baked goods), and baking powder.

Cut in cold butter with a pastry mixter..

Coarse crumbs will form.

Add egg and half-and-half.

Stir ingredients to combine.

Spray 9×13″ glass baking dish with cooking spray. Press shortbread crust mixture into pan.

Spread the apricot jam over top of the shortbread layer.

I used these ingredients to make the topping.

To make topping: Place eggs in a mixing bowl and beat with a fork.

Stir in vanila, sugar and coconut.

Add melted butter,

Stir ingredients to combine.

Dollop topping over top of the preserves covering the top as evenly as possible.

Bake at 350 for 45 minutes. Allow bars to cool completely. Refrigerate at least an hour before cutting into bars.

Apricot Shortbread bars are perfect for backyard barbecues, tailgating parties or potlucks.

Don’t Apricot Shortbread Bars look marvelous?

Here’s a close up so you can see the inner texture of these terrific cookies.

Apricot Shortbread Bars are great to take to holiday parties and share with friends.

Here’s the recipe.

APRICOT SHORTBREAD BARS

(Recipe adapted from my Raspberry Shortbread Bars)

Apricot Shortbread Bars

Teresa Ambra

Apricot Shortbread Cookies are ooey, gooey, rich and decadent! These heavenly shortbread bars are made with apricot preserves and have a coconut macaroon-type topping. They're absolutely mouthwatering and so irresistible you won't be able to stop at just one! You can also substitute any kind of jam, jelly, or preserves for the filling, according to your desire. Marvelous for tailgating parties, potlucks or Christmas Cookie Exchanges.

No ratings yet

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Cookies, Brownies and Bars, Dessert

Cuisine American

Servings 24

Calories 156 kcal

Equipment

• 1 9x13" glass baking dish
• 1 large mixing bowl
• 1 pastry blender
• 1 wooden spoon
• measuring cups
• measuring spoons
• 1 spatula
• 1 small mixing bowl
• 1 fork

Ingredients

  

1x2x3x

CRUST:

• 1 1/2 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
• 1/3 cup half-and-half
• 1 tsp. baking powder
• 1 large egg slightly beaten
• 1/2 cup unsalted butter cold, (1 stick)
• 12 oz. jar apricot preserves

TOPPING:

• 1 large egg
• 1/2 cup granulated sugar
• 1 tsp. vanilla extract
• 2 tbsp. unsalted butter melted
• 2 cups coconut

Instructions

 

CRUST:

• Heat oven to 350.
• Spray a 9x13” baking pan or dish with cooking spray.
• Mix flour, baking powder in a medium mixing bowl.
• Cut in butter with a pastry cutter until mixture resembles coarse crumbs.
• Add egg and half-and-half and stir to combine.
• Spread mixture into bottom of prepared dish.
• Spread apricot preserves on top of crust layer.

TOPPING:

• Beat egg with fork in a small mixing bowl.
• Stir in granulated sugar, vanilla, butter and coconut.
• This is kind of like a macaroon layer.
• Dollop topping over top of preserves covering surface entirely.
• Bake at 350 degrees for 45 minutes or until lightly browned and preserves are set.
• Cool completely before cutting.

Notes

NOTE: I usually freeze the bars for an hour or two before cutting. I invert the whole pan on a large cutting board, turn over in one piece, and then cut into bars with a heavy-duty pizza cutter for straight edges.

 

 

NOTE: You can also use one to two tablespoons milk instead of the half-and-half.

 

^© Can’t Stay Out of the Kitchen

 

 

Nutrition

Calories: 156kcalCarbohydrates: 21gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 29mgSodium: 38mgPotassium: 55mgFiber: 1gSugar: 11gVitamin A: 213IUVitamin C: 1mgCalcium: 24mgIron: 1mg

Keyword apricot, brownie, coconut, cookie, dessert

Tried this recipe?Let us know how it was!

Each bite of Apricot Shortbread Bars is mouthwatering as the gooey texture just melts in your mouth. 

If you and your family like apricots, you will love these delicious bars.

Are you drooling yet?

You may also enjoy these delicious recipes!

Apricot Almond Bars

Apricot Coconut Pecan Bars

Apricot Thumbprint Cookies

Apricot Shortbread Bars

Teresa Ambra

Apricot Shortbread Cookies are ooey, gooey, rich and decadent! These heavenly shortbread bars are made with apricot preserves and have a coconut macaroon-type topping. They’re absolutely mouthwatering and so irresistible you won’t be able to stop at just one! You can also substitute any kind of jam, jelly, or preserves for the filling, according to your desire. Marvelous for tailgating parties, potlucks or Christmas Cookie Exchanges.

No ratings yet

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Cookies, Brownies and Bars, Dessert

Cuisine American

Servings 24

Calories 156 kcal

Equipment

• 1 9×13" glass baking dish
• 1 large mixing bowl
• 1 pastry blender
• 1 wooden spoon
• measuring cups
• measuring spoons
• 1 spatula
• 1 small mixing bowl
• 1 fork

Ingredients

  

1x2x3x

CRUST:

• 1 1/2 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
• 1/3 cup half-and-half
• 1 tsp. baking powder
• 1 large egg slightly beaten
• 1/2 cup unsalted butter cold, (1 stick)
• 12 oz. jar apricot preserves

TOPPING:

• 1 large egg
• 1/2 cup granulated sugar
• 1 tsp. vanilla extract
• 2 tbsp. unsalted butter melted
• 2 cups coconut

Instructions

 

CRUST:

• Heat oven to 350.
• Spray a 9×13” baking pan or dish with cooking spray.
• Mix flour, baking powder in a medium mixing bowl.
• Cut in butter with a pastry cutter until mixture resembles coarse crumbs.
• Add egg and half-and-half and stir to combine.
• Spread mixture into bottom of prepared dish.
• Spread apricot preserves on top of crust layer.

TOPPING:

• Beat egg with fork in a small mixing bowl.
• Stir in granulated sugar, vanilla, butter and coconut.
• This is kind of like a macaroon layer.
• Dollop topping over top of preserves covering surface entirely.
• Bake at 350 degrees for 45 minutes or until lightly browned and preserves are set.
• Cool completely before cutting.

Notes

NOTE: I usually freeze the bars for an hour or two before cutting. I invert the whole pan on a large cutting board, turn over in one piece, and then cut into bars with a heavy-duty pizza cutter for straight edges.

 

 

NOTE: You can also use one to two tablespoons milk instead of the half-and-half.

 

^© Can’t Stay Out of the Kitchen

 

 

Nutrition

Calories: 156kcalCarbohydrates: 21gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 29mgSodium: 38mgPotassium: 55mgFiber: 1gSugar: 11gVitamin A: 213IUVitamin C: 1mgCalcium: 24mgIron: 1mg

Keyword apricot, brownie, coconut, cookie, dessert

Tried this recipe?Let us know how it was!