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1
Line an 11x7 inch pan with foil, allowing a small overhang (you'll use the foil overhang as a handle to remove the bars after baking). Spray the foil with cooking spray.
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2
In a bowl, mix the 1 3/4 cups flour, 1/2 teaspoon salt and rosemary with a whisk. Set aside.
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3
In a mixer (on medium speed) beat the 12 Tablespoons of butter until creamy; add powdered sugar and vanilla and beat until light and fluffy. Reduce to low speed and add the dry ingredients in intervals, mixing until combined.
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4
Transfer the dough to the baking pan and press with floured hands into an even layer. Evenly prick the dough (or dock the dough) with a fork to allow it to vent. Refrigerate for at least 30 minutes.
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5
Preheat oven to 350 degrees F. Bake shortbread for 20-30 minutes, or until light golden brown. Rotate pan once during cooking. Allow to cool.
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6
Combine the apricots, 1/2 cup sugar, honey, brandy, and salt in a medium saucepan. Add the water and simmer over low heat, stirring occasionally, for 50-60 minutes, or until the apricots are tender, the mixture has thickened, and the liquid has evaporated. Allow to cool slightly. Transfer the apricot mixture to a food processor and pulse until smooth. Set aside.
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7
In the bowl of your mixer, combine the 1/2 cup flour, 1/2 cup brown sugar, 1/2 cup oats, and salt. Mix on low until just combined. Add the 3 Tablespoons of butter and continue mixing until a coarse meal forms.
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8
Spread the apricot filling over the shortbread and sprinkle on the streusel topping. Bake at 350F for 20-25 minutes, or until the streusel topping has browned slightly. Allow to cool completely. Lift out the foil to remove the bars from the pan. Then cut the bars.
