Rating: 5 stars
2 Ratings
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  • 2 star values: 0
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  • 5 star values: 2

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.

This Story Originally Appeared On sunset.com

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Credit: Leigh Beisch; Styling: Dan Becker

Recipe Summary

Yield:
Makes 16 cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Note: Nutritional analysis is per cookie.

Nutrition Facts

255 calories; calories from fat 49%; protein 2.2g; fat 14g; saturated fat 7.6g; carbohydrates 32g; fiber 0.8g; sodium 46mg; cholesterol 31mg.
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