Apricot Shortbread Squares Recipe

Name: Apricot Shortbread Squares
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 cup butter, softened; 1 cup sugar; 2 large eggs,; 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

Servings: persons

1 cup butter, softened
1 cup sugar
2 large eggs,
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

1
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.
2
In a small bowl, beat egg whites until stiff peaks form. Carefully spread over preserves (egg white layer will be thin). Sprinkle with walnuts.
3
Bake at 350u00b0 for 25-30 minutes or until golden brown and edges are bubbly. Cool on a wire rack. Cut into squares. Refrigerate leftovers.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup butter, softened, 1 cup sugar, 2 large eggs,, 2 teaspoons vanilla extract, and more.

Yes, Apricot Shortbread Squares falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Apricot Shortbread Squares

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