December 18, 2019

Apricot Almond Shortbread Cookies for Christmas

Here are the very best Christmas cookies--they taste as good as they look! One batch of these bar cookies makes 48 triangles so you get a lot for very little work.  Give them a try this holiday season.  Merry Christmas, Phillis

Makes 48 cookies.
1-1/2 cups sugar
3 cups flour
3/4 cup cornstarch
1 teaspoon grated orange zest
1/4 teaspoon salt
1-1/4 cups unsalted butter, melted

1 (12 ounce) jar apricot preserves or seedless raspberry jam
1 cup sliced almonds

1. Preheat oven to 325 °F. Grease or spray a 10 x 15 inch jellyroll pan with nonstick spray.

2. In the food processor pulse the sugar, flour, cornstarch, orange zest and salt until combined. With motor running pour melted butter through feed tube and process until combined but still crumbly. Press dough evenly in the prepared pan. Bake for 25 to 30 minutes or until pale golden. Cool 10 minutes.

3. Place jam in a small saucepan and heat over medium low until melted, stirring often, about 4 minutes. Strain preserves if necessary to remove any large pieces of fruit. Spread the shortbread with melted preserves all the way to the edges. Sprinkle evenly with almonds, pressing them gently into preserves. Bake for
20 minutes or until jam is bubbly and almonds are golden.

4. Remove the shortbread from the oven and cool on a rack for 20 for minutes. While still warm, loosen the shortbread from the edges of the pan and cut crosswise into 6 strips, then cut lengthwise into 4 strips making 24 squares. Cut each square in half to form a triangle. Cool until firm. Keep in an airtight
container at room temperature for up to 4 days or freeze for up to 3 months.