Fifteenth Annual Twelve Days of Christmas Cookies: Apricot Shortbread Streusel Bars

Welcome to the 15th Annual Twelve Days of Christmas Cookies!

DAY 1: Apricot Shortbread Streusel Bars

An easy to make bar cookie. A shortbread crust is topped with sweet and tangy apricot jam and then topped with shortbread streusel.

You can easily substitute other jams in place of the apricot: seedless raspberry, blackberry, or peach would all be delicious.

RECIPE:

Apricot Shortbread Streusel Bars

Servings: 24-35
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¾ cup (1 ½ sticks) unsalted butter, at room temperature
1 cup sugar
½ tsp almond extract
1 tsp vanilla extract
½ tsp salt
3 eggs
1 ½ cups all-purpose flour
18 oz jar apricot preserves or jam

Streusel Topping:
6 Tbs butter, softened
2 Tbs brown sugar
1 tsp almond extract
¼ tsp salt
¾ cup flour

Preheat oven to 350°F. Grease and flour a 9×13” metal baking pan, or spray it with baking cooking spray (with flour).

In the bowl of an electric mixer, beat together the butter and sugar until very light and fluffy, about 2 minutes. Beat in the extracts and salt. Beat in the eggs one at a time. Scrape down the bowl. On the lowest speed, mix in the flour until just barely combined.

Spread the batter into the greased baking pan and smooth it into an even layer. Remove lid from preserves jar, and heat preserves in the microwave for about 1 minute, or until warm enough to pour and spread easily. Pour jam over crust batter in pan, and spread evenly.

Prepare streusel topping:
Cream butter, brown sugar, and almond extract until well mixed. On low speed, mix in salt and flour until crumbly. Use your fingers to sprinkle topping over jam layer.

Bake for 35-38 minutes, or until jam is bubbly and edges are just beginning to brown. Cool completely in the pan on a wire rack. Just before serving, cut into 24-35 squares (4×6 rows or 5×7 rows, depending on how big you want your squares).

Makes 24-35 squares

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