September 17, 2010

Apricot-Brown Sugar Shortbread

You will need a plan of were you will be taking these heavenly bars or you will eat the entire unhealthy batch yourself. Yes, these innocent looking bars of shortbread are that good!

Commplements: My sister, Beth Contreras

1/2 cup firmly packed light brown sugar
12 tablespoons butter (1 1/2 sticks), at room temperature
1 1/2 cup all purpose white flour
1 cup apricot preserves (or you could try other fruit preserves)

Preheat oven to 325 degrees. Lightly grease a 7 by 11 inch baking dish. (I used the large Pampered Cheif bar pan and needed 1 1/2 of the recipe) Press a piece of plastic wrap over the bottom of the prepared dish, letting the ends hang over the sides; smooth out any wrinkles. Combine brown sugar and butter in a mixing bowl and beat with an electric mixer on medium speed until light and fluffy, about 1 minute. On low speed, beat in flour until the mixture is well blended and holds together when pressed. Gather the dough into a ball. Divide the ball in half and press one half into an even layer over the bottom of the prepared dish. (Yes, it will be pressed thin) Lift the rectangle of dough out of the dish (this will become the top layer). Press the remaining half of the dough over the bottom of the dish. Spread the apricot preserves on top. Invert the first half of the dough directly onto the filling; peel away the plastic wrap. Bake the bars for 20 - 25 minutes or until golden. Transfer the dish to a wire rack to cool completely. Cut into 12 rectangles, then cut each rectangle into two triangles. Dust with confectioners' sugar (optional). Enjoy!
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