It's not Christmas without cookies and living in the northern hemisphere there is no excuse, in fact, I love to turn on the oven. This recipe is another one of those old goodies, in fact in my mom's recipe book she uses the dough as a basis of several versions. I did all apricot bars for a cookie exchange with friends.
Visit our collection of?Chilean recipes here.
Apricot Cookie Bars
40 squares
Ingredients:
- 300 grams of butter at room temperature
- 450 grams of flour all purpose
- 150 grams of powdered sugar (confectioners)
- 1 teaspoon vanilla extract
- 1 teaspoon of baking powder
- 400 grams of apricot jam
- 1 egg
- 1 tablespoon granulated sugar
- 1 tablespoon flour
Preparation:
- Preheat oven to 180C or 350F. Greased a baking sheet.
- Beat butter with powdered sugar until creamy, add the flour, baking powder, and vanilla, work into a firm dough.
- Spread the dough in the baking sheet, pressing to form a square of 30x30 cm.
- Bake for 20-22 minutes until lightly golden.
- In the meantime, separate the egg and beat the egg white until soft peaks, add the tablespoon of sugar, egg yolk, and flour, beat until incorporated.
- Cover the dough with a layer of jam and a layer of egg batter on top.
- Bake until golden, 10 minutes.
- Let cool completely on a wire rack and cut into squares.
- Save in airtight tins for up to 1 week.
