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.

Ratings & Reviews

KathRS's Review

January 27, 2014
I didn't like the texture of the shortbread bottom as much as some other recipes, but other than that there isn't really much to say. It's shortbread with apricot jam on it...

galove's Review

March 18, 2013

heathermahoney's Review

February 24, 2012

Dharper99's Review

October 11, 2011
Outstanding! My family loved them. I made them for my niece to take back to college. Made correctly, you can't go wrong!

kkerber's Review

June 20, 2011
I have made these several times for the class snack and the kids and the teachers love them. Me too!

Sandi218's Review

June 07, 2010
Nothing heavenly about them...