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.
These bars are so easy and sooo delicious! I should have made more!
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.
