Joanne's Apricot Bars
- Preparing Time: -
- Total Time: -
- Served Person: Makes 18
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 cup sugar
- pinch of salt
- 2 large eggs
- 1 cup all purpose flour
- 1/3 cup all purpose flour
- powdered sugar
- nonstick vegetable oil spray
- 1 cup (packed) golden brown sugar
- 1/2 cup chopped toasted walnuts
- 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
- Carbohydrate 27 g(9%)
- Cholesterol 34 mg(11%)
- Fat 9 g(13%)
- Fiber 1 g(4%)
- Protein 2 g(5%)
- Saturated Fat 4 g(18%)
- Sodium 71 mg(3%)
- Calories 189
PreparationFor shortbread layer: Preheat oven to 350°F. Spray 8x8x2-inch glass baking dish with nonstick spray. Blend flour, sugar, and salt in processor. Add butter; using on/off turns, process until coarse meal forms. Press crumbs firmly onto bottom of dish. Bake until center is golden, about 25 minutes. Maintain oven temperature. Meanwhile, prepare apricot layer: Place apricots in small saucepan; add enough water to cover. Boil until soft, about 4 minutes; drain and set aside. Sift flour, baking powder, and salt into small bowl. Using electric mixer, beat eggs in large bowl. Add brown sugar and vanilla; beat until thick. Stir in flour mixture, then nuts and apricots. Spread over shortbread. Bake cookie until puffed, dark brown, and toothpick inserted into topping comes out with small moist crumbs attached, about 35 minutes. Cool in dish. Cut cookie into 6 strips, then crosswise into thirds. Transfer to waxed paper. Sift powdered sugar over bars.
PreparationFor shortbread layer: Preheat oven to 350°F. Spray 8x8x2-inch glass baking dish with nonstick spray. Blend flour, sugar, and salt in processor. Add butter; using on/off turns, process until coarse meal forms. Press crumbs firmly onto bottom of dish. Bake until center is golden, about 25 minutes. Maintain oven temperature. Meanwhile, prepare apricot layer: Place apricots in small saucepan; add enough water to cover. Boil until soft, about 4 minutes; drain and set aside. Sift flour, baking powder, and salt into small bowl. Using electric mixer, beat eggs in large bowl. Add brown sugar and vanilla; beat until thick. Stir in flour mixture, then nuts and apricots. Spread over shortbread. Bake cookie until puffed, dark brown, and toothpick inserted into topping comes out with small moist crumbs attached, about 35 minutes. Cool in dish. Cut cookie into 6 strips, then crosswise into thirds. Transfer to waxed paper. Sift powdered sugar over bars.
