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Apricot Almond Shortbread Bars

apricot almond shortbread bar cookies

Apricot Almond Shortbread Bars. December 16, 2019.

One of our family’s best-loved traditions at Christmas is Christmas cookies. Hardly original, but then again, aren’t traditions the reason we love Christmas so much? I don’t know about your family, but mine would consider it treason to break any Christmas traditions. At this point it is a moral obligation to do certain things every holiday season, or risk disappointing everyone and hearing about it for years to come. However, it makes me glad that we have special things that we do as a family that give us warm memories for the years ahead. Ugly Christmas sweater contests, Christmas Eve sleepovers, and Christmas cookies all play an important part in making family memories. Life is often hard, so having treasured traditions that bind us together and keep the family close is a wonderful thing.

And with that in mind, baking is the top priority at SomeTyme Place right now. Every year I bake several hundred cookies, and both freezers are stuffed full by the time I am done. It is important to make everyone’s favorite cookie which means there is a huge variety. There are upgraded magic layer cookie bars, candy cane brownies, tangy lemon bars, oatmeal jam bars, buckeyes, best ever sugar cookies, and much, much more. There is a lot of joy in making these and sharing them with others. One year I walked into our family Christmas at my in-laws, carrying my famously large cookie platter, and my adult nephew immediately says, “the best part of Christmas just arrived!” If that doesn’t warm an aunt’s heart and give her motivation to keep the tradition going then I don’t know what will.

Apricot Almond Shortbread Bars

Today I am sharing the most-loved Christmas cookie of the bunch: Apricot Almond Shortbread Bar. Every year without fail, I make two large pans of this one, and by Christmas every crumb of these delicious bars is gone. These cookies cover all the important bases as they are moist, hearty, comforting, crumb topping-loaded, and fruity flavorful. I suspect that another reason they are so loved is because they aren’t chocolate. Chocolate is great, and we have a lot of that, but it is nice to have alternatives.

These cookies feature almond paste in them which is what makes them so darn delicious, especially when paired with apricot preserves. Other preserves will work in these, but apricot works the best here in my opinion. It gives the bars a tangy and tart fruitiness which pairs well with the almond shortbread. These freeze well, so save yourself stress and make them ahead of time.

apricot almond shortbread bar cookies

Apricot Almond Shortbread Bars

These are delicious! They get made every single year without fail! They are also thick bars, so depending on how you cut you can get 2-3 dozen out of a pan. And yes, there is lots of butter, but that is what makes them so good!
Print Recipe

Ingredients

  • 2 cups butter (salted kind, room temperature)
  • 1 1/2 cups sugar
  • 1/2 tsp. salt
  • 4 cups flour
  • 2 tsps. almond extract
  • 1 jar of apricot preserves (18 oz.; I use Smuckers)
  • 1 package of almond paste (8 oz; I use Solo brand)

Instructions

  • Combine butter, sugar, salt, and almond extract.  
  • Add flour and combine until mixture becomes moist crumbs.
  • Set aside approximately 2 cups of this mixture (you can eyeball this).
  • Take remaining mixture and press lightly into a well-greased 13 x 9 inch pan.
  • Warm preserves in microwave about 1 minute.
  • Spread preserves on top of crust layer.
  • Take the 2 cups of mixture you set aside and add almond paste until mixture is crumbly (if dough comes together while mixing just break it into crumbles).
  • Sprinkle the crumbles on top of the preserves and press down lightly.
  • Bake at 325 degrees until bars are lightly browned around edges and top is starting to brown (usually around 45 minutes).
  • Let cool.
  • Before bars get too set loosen the edges with a knife. These are easiest to cut and remove when nearly cooled completely.
  • Can be made ahead of time and stored in freezer.

Notes

*Yes, 2 whole cups of butter is required for this recipes (or 4 cubes). That is what makes it so good!
*Do not get Solo’s almond filling. It is not the same thing.
*These freeze well.
*It is easiest to cut these when still somewhat warm; especially the edges.
 
 
 

apricot almond shortbread bar cookies

     


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21 Comments

    1. Either way is fine. I’ve made it both ways. If doing it by hand I recommend using a pastry cutter when adding the almond paste. Best, Anna

  1. 5 stars
    these are SO GOOD! Thanks for sharing the recipe! Super rich, but oh so good! Mine took a bit longer to bake – just a note.

  2. Anna- I’m in my 70’s and my grandma had a cookie we all called ‘Christmas Rocks’ !! It was a sort of take-off on fruitcake— light dough with pecans and candied fruits except the cherries, which were
    Maraschino cherries. They kept the cookie moist and sweet and VERY red!! A most appetizing
    looking Christmas treat! Happy holidays to you-your cookie bars are up next! 🤞wish me luck!

  3. I might use a square pan next time. The bars in the middle were a little less done so they did not retain their shape. I’m no quitter— Had to eat with a fork, but still yummy!

  4. My dear Aunt’s friend made something very similar except she put a layers of meringue on top with very thinly sliced almonds & lightly broiled. They were delicious!

  5. Can you use solo almond paste gluten free? I made these for Christmas and everyone said the best cookie out of seven kinds I made!

    1. Hi Jackie! Thank you for the feedback 🙂 So happy you all enjoyed them! As far as the almond paste goes I actually use the gluten free solo almond paste as that is the only one available to me. I hope this helps! Best, Anna

        1. Assuming you are talking about the dough on top it: if the dough came together in a ball when mixing then just break it apart into crumbles. If the dough is too dry for making crumbles then I am guessing there is an imbalance of dry ingredients to butter. Maybe you could describe the finished product for me?? Let me know 🙂 Best, Anna

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