• Prep Time: 20 minutes
  • Cooking Time: 45 minutes
  • Serves: 24

Apricot Shortbread Bars

  • Recipe Submitted by on

 Ingredients List

  • CRUST:
  • 1 1/2 cups Gold Medal UNBLEACHED all-purpose flour bleached flour toughens baked goods
  • 1 tbsp. milk
  • 1 tsp. baking powder
  • 1 large egg slightly beaten
  • 1/2 cup unsalted butter softened
  • 12 oz. jar apricot preserves
  • TOPPING:
  • 1 large egg
  • 1/2 cup sugar
  • 1 tsp. vanilla extract
  • 2 tbsp. unsalted butter melted
  • 2 cups coconut

 Directions

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 blender with a pastry cutter until mixture resembles coarse crumbs.
Add egg and milk and stir to combine.
Spread mixture into bottom of prepared pan.
I usually have to sprinkle a tablespoon or so of flour on top of the dough to pat it down into the pan to prevent the dough from sticking to my hands.
Spread apricot preserves on top of crust layer to within ¼ to ½ inch of border.
TOPPING:
Beat egg with fork.
Stir in 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 for 45 minutes or until lightly browned and preserves are set.
Cool completely before cutting.

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