Friday, December 26, 2014

Apricot Pecan Bars

From Anna Herman

18 serving(s)

1 recipe Basic Shortbread Dough

1 cup apricot jam

2/3 cup chopped pecans



1. Preheat oven to 325 degrees. Scoop 3/4 of the dough into a small bowl. Place the remaining dough into a 9-by-9-inch square pan and press firmly along the surface with the heel and then fingers of your hand to make an even crust along the bottom of the pan. Cook this crust for 10-12 minutes.

2. While the crust is prebaking, mix the remaining shortbread dough with the chopped pecans. Remove pan from the oven and turn oven to 350.

3. The crust will no longer look raw and very soft, but will still be light and undercooked. Spread the apricot jam carefully on the surface of the dough and sprinkle with the crumb topping. Return to the oven and cook another 15-20 minutes until the jam is bubbling and the crumb topping is just browning.

4. Cool completely before cutting into squares. Each square can be cut in half to make triangles. (Alternatively these bars can be made in individual molds or miniature muffin tins. Approx 11/2 teaspoons of dough for crust, 1 teaspoon of jam for filling, and a scant 1 teaspoon of topping for each 1-inch square.)


Note: Adding 1-2 teaspoons of finely chopped fresh rosemary and the zest of one to two lemons to the dough is also an excellent combination with the apricots and pecans.

Per serving (based on 18): 241 calories, 2 grams protein, 29 grams carbohydrates, 14 grams sugar, 14 grams fat, 31 milligrams cholesterol, 162 milligrams sodium, trace dietary fiber.

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