Yield
2 dozen bars (serving size: 1 (2 x 1 1/3-inch) piece)

These apricot cobbler bar cookies can be made several days in advance; store in an airtight container with wax paper between layers to prevent sticking.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Beat butter at medium speed of a mixer until light and fluffy. Add sugars, salt, and extract, beating well. Lightly spoon flour into dry measuring cups, and level with a knife. Gradually add flour to butter mixture, beating until moist. Remove 1/3 cup flour mixture, and set aside.

Step 3

Press remaining flour mixture into bottom of an 8-inch square baking dish. Bake at 350° for 15 minutes or until lightly golden. Gently spread preserves over warm shortbread. Combine 1/3 cup flour mixture with granola; sprinkle over preserves. Bake at 350° for an additional 20 minutes or until golden brown. Cool.

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