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Apricot Shortbread Bars | these luscious #cookies have a #shortbread crust, spread with #Apricot jelly & topped with a scrumptious #coconut topping. Terrific for #tailgating parties, potlucks or #ChristmasCookieExchanges. #dessert #ApricotDessert #HolidayDessert #ApricotShortbreadBars

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.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
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
  

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-label]
 

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
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