Joanne's Apricot Bars

Recipe Ingredients

		Shortbread Layer
		Nonstick vegetable oil spray
1 cup	62g / 2.2oz	All-purpose flour
1/4 cup	49g / 1.7oz	Sugar
1		Salt
1/2 cup	99g / 3.5oz	Chilled unsalted butter - (1 stick) - cut 1/2" cubes
		Apricot Layer
2/3 cup	97g / 3.4oz	Dried apricot halves (packed/ abt 4 oz) - coarsely chopped
1/3 cup	20g / 0.7oz	All-purpose flour
1/2 teaspoon	2.5ml	Baking powder
1/4 teaspoon	1.3ml	Salt
2 teaspoons	10ml	Eggs (large)
1 cup	160g / 5.6oz	Golden brown sugar - (packed)
1/2 teaspoon	2.5ml	Vanilla extract
1/2 cup	73g / 2.6oz	Chopped toasted walnuts
		Powdered sugar

Recipe Instructions

For Shortbread Layer: Preheat oven to 350 degrees. Spray 8- by 8- by 2-inch glass baking dish with nonstick spray. Blend flour, sugar, and salt in processor. Add butter; using on/off turns, process until coarse meal forms. Press crumbs firmly onto bottom of dish. Bake until center is golden, about 25 minutes. Maintain oven temperature.

Meanwhile, Prepare Apricot Layer: Place apricots in small saucepan; add enough water to cover. Boil until soft, about 4 minutes; drain and set aside.

Sift flour, baking powder, and salt into small bowl. Using electric mixer, beat eggs in large bowl. Add brown sugar and vanilla; beat until thick. Stir in flour mixture, then nuts and apricots. Spread over shortbread.

Bake cookie until puffed, dark brown, and toothpick inserted into topping comes out with small moist crumbs attached, about 35 minutes. Cool in dish.

Cut cookie into 6 strips, then crosswise into thirds. Transfer to waxed paper. Sift powdered sugar over bars.

This recipe yields 18 bars.

Source:
Bon Appetit, December 2004

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