Best 9 Apricot Shortbread Recipes

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Apricot shortbread, a delectable and timeless treat, tantalizes taste buds with its delightful combination of sweet, tangy, and crumbly textures. This classic Scottish delicacy, often associated with teatime indulgence, has captivated hearts and palates for generations. Embark on a culinary journey as we explore the world of apricot shortbread, discovering the perfect recipe that will elevate your baking repertoire and leave you yearning for more.

Let's cook with our recipes!

APRICOT SHORTBREAD BARS



Apricot Shortbread Bars image

This is a very fruity holiday cookie recipe. A jellied apricot mixture is baked onto a shortbread crust. Simple to make and very yummy!!

Provided by CORWYNN DARKHOLME

Categories     Desserts     Cookies     Fruit Cookie Recipes     Apricot

Time 1h15m

Yield 24

Number Of Ingredients 8

2 cups all-purpose flour
1 cup packed light brown sugar
⅔ cup butter or margarine, softened
1 ½ cups chopped dried apricots
2 teaspoons grated lemon zest
1 ½ cups white sugar
4 teaspoons cornstarch
1 cup chopped walnuts

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the flour and sugar. Cut in butter until the mixture resembles coarse crumbs. Press into the bottom of a 9x13 inch pan.
  • Bake for 12 to 15 minutes in the preheated oven, or until firm. While the crust is baking, place apricots in a saucepan with enough water to cover. Bring to a boil, and cook for 10 minutes.
  • Drain, reserving 1/2 cup of the liquid. Return the apricots and reserved liquid to the pan, and stir in the lemon zest. Mix together the sugar and cornstarch, and stir into the apricot mixture. Bring to a boil, and boil for 1 minute. Remove from heat and allow to cool. Spread onto the prepared crust, and sprinkle the walnuts over.
  • Bake for 20 to 25 minutes in the preheated oven, or until firm to the touch. Cool completely before cutting into bars.

Nutrition Facts : Calories 208.5 calories, Carbohydrate 32.6 g, Cholesterol 13.5 mg, Fat 8.5 g, Fiber 1.2 g, Protein 2.2 g, SaturatedFat 3.6 g, Sodium 39.1 mg, Sugar 22.9 g

APRICOT-ORANGE SHORTBREAD BARS



Apricot-Orange Shortbread Bars image

Categories     Liqueur     Dessert     Bake     Christmas     Orange     Apricot     Almond     Winter     Jam or Jelly     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 32

Number Of Ingredients 9

1 cup apricot preserves
3 tablespoons orange liqueur (such as Grand Marnier)
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup sugar
1 teaspoon almond extract
2 cups all purpose flour
1/4 teaspoon salt
1/4 cup (packed) almond paste (from 7-ounce roll), crumbled
1/2 cup sliced almonds, divided

Steps:

  • Preheat oven to 325°F. Butter 9x9x2-inch metal baking pan; line bottom and sides of pan with parchment paper, extending over sides. Butter parchment. Mix preserves and orange liqueur in small bowl; set aside.
  • Using electric mixer, beat 1 cup butter and sugar in large bowl until well blended. Beat in almond extract. Add flour and salt; beat just until blended. Transfer 1 cup of dough to another small bowl; add crumbled almond paste and mix with fingertips until small clumps form. Mix in 1/4 cup sliced almonds; set aside for topping.
  • Press remaining dough evenly onto bottom of prepared pan. Spread preserves mixture evenly over. Using fingertips, coarsely crumble topping over preserves, then sprinkle 1/4 cup almonds over. Press topping lightly into preserves.
  • Bake shortbread until top and crust edges are golden brown, about 1 hour. Cool completely in pan on rack. Using parchment paper as aid, lift shortbread from pan. Cut shortbread into 4 equal strips, then cut each strip crosswise into 8 small bar cookies. (Can be prepared ahead. Store in single layer in airtight container at room temperature up to 4 days or freeze up to 2 weeks.)

APRICOT SHORTBREAD SQUARES



Apricot Shortbread Squares image

These fruity bars taste and look so good, people will have a hard time believing how quick they can be prepared. They're bound to become a favorite with your family.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 4 dozen.

Number Of Ingredients 10

1 cup butter, softened
1 cup sugar
2 large eggs, separated
2 teaspoons vanilla extract
3-1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 jars (12 ounces each) apricot preserves
1 cup chopped walnuts

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks and vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to the creamed mixture and mix well (mixture will be crumbly). Press into a greased 15x10x1-in. baking pan. Carefully spread with apricot preserves., In a small bowl, beat egg whites until stiff peaks form. Carefully spread over preserves (egg white layer will be thin). Sprinkle with walnuts. , Bake at 350° for 25-30 minutes or until golden brown and edges are bubbly. Cool on a wire rack. Cut into squares. Refrigerate leftovers.

Nutrition Facts : Calories 238 calories, Fat 11g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 143mg sodium, Carbohydrate 32g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.

APRICOT BARS WITH SHORTBREAD CRUST



Apricot Bars With Shortbread Crust image

A moist apricot-walnut layer on top of a light buttery shortbread crust. The crust for these bars must be made on a processor. These are wonderful to serve to guests! The apricot filling can be prepared hours in advance. Yield is only estimated depending on the size of bars. Cooking time is for the filling and crust.

Provided by Kittencalrecipezazz

Categories     Bar Cookie

Time 1h20m

Yield 36 bars

Number Of Ingredients 13

1 cup flour
1/3 cup sugar
1 pinch salt
1/2 cup cold butter, cut into pieces (no subs)
4 ounces dried apricots, coarsley chopped
1/3 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
1 cup light brown sugar, packed
3/4 teaspoon vanilla
1/3 cup chopped walnuts
powdered sugar

Steps:

  • Set oven to 350 degrees.
  • Grease an 8x8-inch baking dish.
  • For the shortbread crust: blend flour, sugar and salt together for about 10 seconds in a processor.
  • Add in cold butter using on/off turns, and process until coarse meal forms.
  • Press crumbs firmly into bottom of the pan.
  • Bake for about 25 minutes, or until the center is golden, remove and keep oven heat on to same temperature.
  • To make the filling: place apricots in a small saucepan and add enough water to cover; bring to a boil and simmer until soft (about 4 minutes) drain, and set aside.
  • In a small bowl sift together flour, baking powder and salt.
  • Using an electric mixer beat eggs in a large bowl for about 2 minutes.
  • Add in brown sugar and vanilla and beat until thick.
  • Stir in flour mixture.
  • Mix/mix in the apricots and nuts.
  • Spread over the shortbread crust.
  • Bake for about 35 minutes, or until puffed and dark golden brown.
  • Cool in dish.
  • Cut into small squares or triangles, and dust lightly with powdered sugar.

APRICOT ALMOND SHORTBREAD BARS



Apricot Almond Shortbread Bars image

If you like rich, buttery cookies, you'll like these! I got this recipe from the Ladies Home Journal, June 1990 issue.

Provided by Hey Jude

Categories     Bar Cookie

Time 1h25m

Yield 50 bars

Number Of Ingredients 8

1 1/2 cups butter, softened
2 cups sugar
2 large egg yolks
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
4 cups all-purpose flour
1 1/3 cups blanched almonds, toasted and chopped fine (to toast almonds, bake in preheated 350 oven 10 minutes, cool.)
1 (10 ounce) jar apricot preserves

Steps:

  • Preheat oven to 350°.
  • Beat butter and sugar in mixer bowl until fluffy.
  • Beat in egg yolks and vanilla and almond extracts.
  • Mix in flour and toasted almonds until the mixture forms a soft dough.
  • Divide dough in half.
  • Press one half into 15x10-inch jellyroll pan.
  • Spread evenly with preserves.
  • Cover completely with remaining dough (flatten pieces with hands and carefully patch on top of preserve layer).
  • Bake 45 minutes, or until golden brown.
  • Cut into 3x1-inch bars.
  • Can be made ahead.
  • Wrap and freeze up to 1 month.
  • Thaw wrapped at room temperature.

APRICOT SHORTBREAD



Apricot Shortbread image

Looking for a way to upgrade basic shortbread cookie dough? Add in chopped dried fruit, as we've done here, which adds texture and more sweetness. We love apricots, but any variety will do.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 2 1/2 dozen

Number Of Ingredients 6

1 cup (2 sticks) unsalted butter, room temperature
3/4 cup sifted confectioners' sugar
1 teaspoon pure vanilla extract
2 cups sifted all-purpose flour, plus more for parchment
1/2 teaspoon salt
1/2 cup finely chopped dried apricots

Steps:

  • Preheat oven to 325 degrees, with rack in center. Line a baking sheet with parchment paper. Place butter, confectioners' sugar, vanilla, flour, and salt in large mixing bowl. Stir well with a wooden spoon until mixture is combined but not too creamy. Stir in dried apricots. Turn out dough onto a piece of plastic wrap, and pat to flatten into a disk. Place in refrigerator 1 hour.
  • Transfer dough to a lightly floured sheet of parchment paper, and roll out to 1/4 inch thick. If dough starts to get too soft, place in the freezer or refrigerator a few minutes. Cut out shapes, as desired, and place on prepared baking sheet about 1 inch apart. Bake until golden, 12 to 15 minutes, rotating baking sheet halfway through. Remove from oven, and transfer cookies to a wire rack to cool. Cookies will keep up to 5 days at room temperature in an airtight container.

APRICOT-PISTACHIO SHORTBREAD



Apricot-Pistachio Shortbread image

Buttery shortbread squares are the base for these treats embellished with apricots and pistachio nuts.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h15m

Yield 25

Number Of Ingredients 7

1 cup butter, softened
3/4 cup powdered sugar
2 teaspoons almond extract
2 cups Gold Medal™ all-purpose flour
1/8 teaspoon salt
2/3 cup chopped dried apricots (16 apricots)
1/2 cup finely chopped pistachio nuts

Steps:

  • In large bowl, beat butter and powdered sugar with electric mixer on medium speed about 30 seconds or until smooth. On low speed, beat in almond extract, flour and salt until soft dough forms. Stir in apricots and nuts. Shape dough into a ball. Wrap in plastic wrap; refrigerate 45 minutes.
  • Heat oven to 350°F. On lightly floured surface, roll dough to about 1/4-inch thickness. With floured 2 1/2-inch square or round cookie cutter, cut dough into 25 squares or rounds. On ungreased cookie sheet, place squares about 1 inch apart.
  • Bake 13 to 15 minutes or until light golden brown. Remove from cookie sheet to cooling rack.

Nutrition Facts : Calories 140, Carbohydrate 14 g, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 88 mg

APRICOT SHORTBREAD BARS



Apricot Shortbread Bars image

This is an old family recipe. We had 3 apricot trees on the farm I grew up on and LOTS of apricots every year. We loved, we ate them fresh, canned, and dried. I still like them better than peaches. I'm sorry the picture is not so good, it looked better in the view finder. :) But these bars are beautiful and delicious.

Provided by Kathie Carr

Categories     Cookies

Time 35m

Number Of Ingredients 11

SHORTBREAD:
1/2 c butter, softened
1/2 c light brown sugar, packed
1 c all purpose flour
FILLING:
3/4 c dried chopped apricots
1 tsp lemon peel, grated
2/3 c sugar
2 tsp cornstarch
1/3 c slivered almonds
dusting of powdered sugar

Steps:

  • 1. Preheat oven to 350 degrees. For shortbread: In mixer bowl, with mixer on low speed, combine butter and brown sugar. Mix in flour. Pat this mixture in the bottom of an 8 inch square pan to make a nice even shortbead crust. Bake for 12 minutes or until a light golden brown color. Remove from oven and let cool completely.
  • 2. Meanwhile make filling: Chop apricots or cut them into small pieces with kitchen scissors. Put apricots in a small saucepan with just enough water to cover them. Bring to a boil. Reduce heat and simmer for 15 minutes. Drain apricots, reserving 3 tablespoons of the liquid. Put apricots back in pan with reserved liquid, lemon peel, sugar, and cornstarch. Bring to a boil and boil for 1 minute. Set aside to cool.
  • 3. When both filling and shortbread are cool pour filling over crust and spread evenly. Sprinkle with nuts and bake for 20 minutes. Remove from oven and dust very lightly with powdered sugar. Cool completely on a wire rack before cutting.

APRICOT BARS WITH SHORTBREAD CRUST RECIPE - (4.3/5)



Apricot Bars With Shortbread Crust Recipe - (4.3/5) image

Provided by MJH

Number Of Ingredients 15

CRUST:
1 cup flour
1/3 cup sugar
1 pinch salt
1/2 cup cold butter, cut into pieces ( no subs)
APRICOT LAYER:
4 ounces dried apricots, coarsley chopped
1/3 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
1 cup light brown sugar, packed
3/4 teaspoon vanilla
1/3 cup chopped walnuts
powdered sugar

Steps:

  • Set oven to 350 degrees. Grease an 8x8-inch baking dish. For the shortbread crust: blend flour, sugar and salt together for about 10 seconds in a processor. Add in cold butter using on/off turns, and process until coarse meal forms. Press crumbs firmly into bottom of the pan. Bake for about 25 minutes, or until the center is golden, remove and keep oven heat on to same temperature. To make the filling: place apricots in a small saucepan and add enough water to cover; bring to a boil and simmer until soft (about 4 minutes) drain, and set aside. In a small bowl sift together flour, baking powder and salt. Using an electric mixer beat eggs in a large bowl for about 2 minutes. Add in brown sugar and vanilla and beat until thick. Stir in flour mixture. Mix/mix in the apricots and nuts. Spread over the shortbread crust. Bake for about 35 minutes, or until puffed and dark golden brown. Cool in dish. Cut into small squares or triangles, and dust lightly with powdered sugar.

Tips:

  • For a more intense apricot flavor, use dried apricots instead of fresh ones. Just be sure to soak them in hot water for about 30 minutes before using.
  • If you don't have a food processor, you can still make the shortbread dough by hand. Just use a pastry blender to cut the butter into the flour until it resembles coarse crumbs.
  • Be sure to chill the shortbread dough for at least 30 minutes before baking. This will help it hold its shape and prevent it from spreading too much in the oven.
  • The shortbread cookies are best when eaten fresh, but they can be stored in an airtight container at room temperature for up to 3 days.

Conclusion:

These apricot shortbread cookies are a delicious and easy-to-make treat that are perfect for any occasion. They're made with just a few simple ingredients and can be ready in under an hour. So next time you're looking for a quick and easy dessert, give these cookies a try!

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