Apricot-almond Shortbread Bars
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Breads | 1 | Servings | |
INGREDIENTS
| 1 1/2 | c | Unsalted Butter, softened |
| 2 | c | Sugar |
| 2 | Egg Yolks | |
| 1/2 | t | Vanilla |
| 1/4 | t | Almond Extract |
| 4 | c | flour |
| 1 1/3 | c | Blanched Almonds, toasted |
| & chop fine | ||
| 1 | Jar Apricot Jam, 10 Oz. |
INSTRUCTIONS
Preheat oven to 350. Beat butter and sugar until fluffy. Beat in egg yolks and vanilla and almond extracts. Mix in flour until the mixture forms a soft dough. Divide dough in half. Press one half into a 15 x 10 jelly roll pan. Spread evenly with jam. Cover completely with remaining dough (flatten pieces with hands and patch on top of jam). Bake 30 minutes or until golden brown. Recipe By : From: Ladies Home Journal- August 1991 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 7094
Calories From Fat: 3368
Total Fat: 387.6g
Cholesterol: 1092.3mg
Sodium: 781.5mg
Potassium: 2638.5mg
Carbohydrates: 832.7g
Fiber: 41.7g
Sugar: 411.4g
Protein: 107.4g