WINNING APRICOT BARS RECIPE: HOW TO MAKE IT
This recipe is down-home baking at its best, and it really represents all regions of the country. It's won blue ribbons at county fairs and cookie contests in several states! Easy to make, it's perfect for potluck suppers, bake sales, lunchboxes or just plain snacking.—Jill Moritz, Irvine, California
Provided by Taste of Home
Categories Desserts
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In a small bowl, whisk flour and baking powder; gradually add to creamed mixture, mixing well. Fold in coconut and walnuts., Press two-thirds of dough onto the bottom of a greased 13x9-in. baking pan. Spread with preserves; crumble remaining dough over preserves. Bake 30-35 minutes or until golden brown. Cool completely in pan on a wire rack. Cut into bars.
Nutrition Facts : Calories 195 calories, FatContent 10g fat (6g saturated fat), CholesterolContent 23mg cholesterol, SodiumContent 72mg sodium, CarbohydrateContent 27g carbohydrate (16g sugars, FiberContent 1g fiber), ProteinContent 2g protein.
APRICOT BARS I RECIPE | ALLRECIPES
A rich little bar cookie that's hard to stop with just one.
Provided by Marian
Categories Desserts Cookies Fruit Cookie Recipes Apricot
Yield 1 - 1/2 dozen
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cream flour, butter and brown sugar. Add eggs and vanilla; mix well. Press into a 9x13 inch pan.
- Bake for 20 minutes. Take out and spread preserves evenly then sprinkle with nuts. Score into bars, but leave in pan.
- Return to oven at 250 degrees F (120 degrees C) for up to 15 minutes. Cool on rack.
Nutrition Facts : Calories 250.8 calories, CarbohydrateContent 32.4 g, CholesterolContent 49.9 mg, FatContent 13 g, FiberContent 0.6 g, ProteinContent 2.3 g, SaturatedFatContent 6.9 g, SodiumContent 76.5 mg, SugarContent 20.4 g
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- In a large bowl, combine the flour, 1 cup sugar, baking powder, salt and baking soda. Cut in shortening until mixture resembles coarse crumbs. , In a small bowl, whisk the egg yolks, 2 egg whites, milk and vanilla; gradually add to crumb mixture, tossing with a fork until dough forms a ball. Divide in half, making one portion slightly larger., Roll out larger portion of dough between two large sheets of waxed paper into a 17x12-in. rectangle. Transfer to an ungreased 15x10x1-in. baking pan. Press pastry onto the bottom and up the sides of pan; trim pastry even with top edges. Spread apricot filling over dough; sprinkle with walnuts. , Roll out remaining pastry to fit top of pan; place over filling. Trim, seal and flute edges. Cut slits in top. Whisk remaining egg white; brush over pastry. Sprinkle with remaining sugar. , Bake at 350° for 35-40 minutes or until golden brown. Cool on a wire rack.
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