Time: 1 1/4 hours. Rich, buttery shortbread forms both the base and the crumb topping for these bar cookies. We used apricot jam and pecans, but feel free to use whatever jam and nuts you like.
2 cups flour
1 cup cold unsalted butter, cubed
1/2 cup granulated sugar
1/4 teaspoon salt
1 cup apricot preserves
1/4 teaspoon ground cinnamon
1/2 cup pecan halves
How to Make It
Preheat oven to 325°. Put flour, butter, granulated sugar, and salt in the bowl of a stand mixer. Mix on low speed until blended, then increase to medium and mix until dough is no longer crumbly and just comes together.
Reserve 1 cup dough. Press remaining dough into bottom of a greased 9- by 9-in. baking pan. Spread apricot preserves over dough. In a small bowl, combine reserved dough with cinnamon and pecan halves and evenly crumble mixture over preserves.
Bake until golden brown and bubbling, about 50 minutes. Let cool completely, then cut into 16 squares.
These delicious shortbread cookies (from the Dec. 2009 Sunset) have been the hit of our non-profit holiday bazaar bake sale for two years now. I actually had people asking for the recipe! There's something classic and perfect about the combination of the apricot jam and the pecans: I also tried a version using raspberry jam and adding chocolate chips to the crumble. It was good, but I didn't think it was as successful as the original recipe.
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