Apricot Squares

Submitted by Kibbie

"Light and delicious, perfect for a Bridal or Baby shower. This recipe was created by Alma Lauer."

 

• Ready In: 55mins
• Ingredients: 9
• Yields: 2 dozen

ingredients

• 1 (1 -2 cup) cup butter, softened
• 1⁄2 cup granulated sugar
• 1⁄2 teaspoon vanilla
• 2 cups all-purpose flour
• 1 (12 ounce) jar apricot jam
• 2 egg whites
• 1⁄2 teaspoon almond extract
• 1 cup powdered sugar
• 1⁄2 cup slivered almonds

directions

1. Preheat oven to 350 degrees F.
2. Cream butter, granulated sugar, and vanilla until fluffy.
3. Stir in flour until well blended.
4. Spread in ungreased 13x9 inch pan.
5. Bake 15 minutes.
6. Cool completely.
7. Spread jam over cooled crust.
8. Beat egg whites and almond extract until soft peaks form.
9. Gradually add powdered sugar and beat until stiff and glossy.
10. Spread over jam.
11. Sprinkle with almonds (if desired).
12. Bake at 350 for 15 to 20 minutes, or until egg whites are set and slightly golden.
13. Cool completely.
14. Cut into 2 inch squares.

Reviews

[Baby Kato]

These are so good Kibbie, thank you so much for sharing. We loved this delicious little gem. A beautiful looking square, nice crisp cookie/shortbread crust, yummy semi tart apricot jam and the topping, oh baby...tastes like meriange & marshmallows combined. Very easy to make and it didn't take long. I used margarine, it worked great. I found it very easy to prepare. I will definitely make this again and again. The only change I did was to omit the nuts because my dh is allergic, so I topped with coconut. A new family favourite.

 

[pines506]

These tasted very good --nice and light. I did have problems with the dough, very sticky and hard to spread. And it was hard to spread the jam without pulling up the crust. I did not use butter, but butter-flavor Crisco stick, so this could be the problem. But again, they were very tasty -- I made them yesterday for a cookie tray for my boss' 40th b-day -- and I would make them again using butter this time. I would also try a different flavor jam over half so you have a variety.