Rating: 4 stars
6 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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.

Mary Corpening Barber and Sara Corpening Whiteford
Recipe by Cooking Light July 2000

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

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Directions

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  • Preheat oven to 350°.

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  • 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.

  • 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.

Nutrition Facts

91 calories; calories from fat 26%; fat 2.6g; saturated fat 1.5g; mono fat 0.8g; poly fat 0.1g; protein 0.9g; carbohydrates 16.5g; fiber 0.4g; cholesterol 6mg; iron 0.5mg; sodium 59mg; calcium 7mg.
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