This delicious bar cookie comes courtesy of the author's mother and is a nice follow-up to the fondue. The shortbread layer is topped with a very moist apricot-walnut cake layer.
Recipe information
Yield
Makes 18
Ingredients
Shortbread Layer
Apricot layer
Preparation
For shortbread layer:
Step 1
Preheat oven to 350°F. Spray 8x8x2-inch glass baking dish with nonstick spray. Blend flour, sugar, and salt in processor. Add butter; using on/off turns, process until coarse meal forms. Press crumbs firmly onto bottom of dish. Bake until center is golden, about 25 minutes. Maintain oven temperature.
Meanwhile, prepare apricot layer:
Step 2
Place apricots in small saucepan; add enough water to cover. Boil until soft, about 4 minutes; drain and set aside.
Step 3
Sift flour, baking powder, and salt into small bowl. Using electric mixer, beat eggs in large bowl. Add brown sugar and vanilla; beat until thick. Stir in flour mixture, then nuts and apricots. Spread over shortbread.
Step 4
Bake cookie until puffed, dark brown, and toothpick inserted into topping comes out with small moist crumbs attached, about 35 minutes. Cool in dish.
Step 5
Cut cookie into 6 strips, then crosswise into thirds. Transfer to waxed paper. Sift powdered sugar over bars.
