Apricot Almond Shortbread Bars
If you like rich, buttery cookies, you'll like these! I got this recipe from the ladies home journal, june 1990 issue.
Steps
Preheat oven to 350.
Beat butter and sugar in mixer bowl until fluffy.
Beat in egg yolks and vanilla and almond extracts.
Mix in flour and toasted almonds until the mixture forms a soft dough.
Divide dough in half.
Press one half into 15x10-inch jellyroll pan.
Spread evenly with preserves.
Cover completely with remaining dough.
Bake 45 minutes , or until golden brown.
Cut into 3x1-inch bars.
Can be made ahead.
Wrap and freeze up to 1 month.
Thaw wrapped at room temperature.
Ingredients
butter, sugar, egg yolks, vanilla extract, almond extract, all-purpose flour, blanched almonds, apricot preserves