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Mom's Apricot Bar Cookies

MAKES 40

As Christmas approaches, the memory of my mother preparing her sweet-tart dried apricot filling for apricot bars, and then sandwiching it between flaky lemon-scented dough, leads me to the kitchen to carry on the tradition. These can be made ahead and frozen before glazing them. A combination of dried fruits can be substituted for the apricots.

Ingredients

DOUGH

3 1/2 cups King Arthur™ Unbleached, All-Purpose Flour

1/4 teaspoon salt

3/4 cup confectioners' sugar

14 tablespoons (1 3/4 sticks) unsalted cold butter, cut into pieces

2 large egg yolks

1/4 cup cold water, or more as necessary

1 tablespoon grated lemon zest

FILLING

1 pound dried apricots

1/2 cup sugar

GLAZE

1 1/2 cups confectioners' sugar

3 tablespoons fresh orange juice

Directions

In a food processor or in a bowl combine the flour, salt, and confectioners' sugar and pulse or mix together. Add the butter and pulse or blend in with a pastry blender until the mixture resembles coarse cornmeal. Add the yolks, water, and lemon zest and pulse or mix with your hands until the dough comes together. Add a little more water if the dough seems dry. Wrap the dough in plastic wrap and refrigerate for 1 hour.

Put the apricots in a saucepan, cover with water, and bring to a boil. Simmer until tender, about 20 minutes. Drain the apricots and place in a food processor or blender. Add the sugar and puree until smooth. Set aside.

Preheat the oven to 350 F. Butter a 15 x 11-inch baking pan. Divide the dough in half. On a floured surface, roll out one piece to a 15 x 11-inch rectangle. Carefully fold the dough in half, then in half again. Lift the dough onto the cookie sheet, unfold it, and fit it into the pan. Do not worry if there are any tears; simply pat any holes closed. If necessary stretch and press the dough to the edges.

Spread the filling evenly over the dough.

Roll the remaining piece of dough out to a 15 by 11-inch rectangle. Carefully lift the dough and place it over the apricot filling. Press gently around the edges to even the dough.

Bake for about 30 minutes, or until the crust is golden brown. Remove the pan to a rack and let cool slightly.

In a small bowl, mix the confectioners' sugar and orange juice together until smooth. With a rubber spatula, spread the glaze evenly over the warm crust. Let dry completely, then cut into bars.

Note: To make ahead and freeze, bake the cookies as directed. After cooling, cut the sheet of cookies crosswise in half. Wrap each half in aluminum foil and freeze. To serve, let thaw at room temperature, glaze, and let dry before cutting into bars.

Comments

  1. Carol Heinrich's avatar

    Carol Heinrich

    Sunday 10/9/2011. Dear Ciao Italia, my hubby & I live in the S.F. bay area & I've watched & love MaryAnn Esposito's great tv show for many years. KQED ch.9, and its other 2 stations KQED ch.54 & channel 60 do not have your show for all of your S.F. bay area fans to watch and enjoy. We subscribe to the DISH and you aren't on any of their channels: 9, 54 , 60. We are extremely disappointed to say the least. I just finished calling ch.54 at 866-870-2528, left a voice mail to complain about not having your show on anymore. I left my name/phone# with them for a return call. This is so mean spirited of these KQED stations. Ciao Italia brings class, great guests with MaryAnn along with all of her hard work, great personality and wonderful recipes. Please come back to our bay area with your great creative cooking show. Luv and Most Sincerely, Mrs.Carol Heinrich/Mr. Michael Heinrich, Antioch, CA
  2. mary ann esposito's avatar

    mary ann esposito

    Dear Carol, such a nice note, just received after 6 years! So sorry you do not see our show; we have a whole new season airing in spring of 2018 and all our shows have always been given free of charge to all PBS stations; ask yours to carry it. We are also on Create TV and of course you can find find video of our shows on the web as well. I appreciate your note and sentiments very much and wish you peace filled holidays.

    mary ann esposito

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