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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 30 |
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Mom tops a pistachio crust with apricot preserves and more chopped nuts to make these moist and buttery shortbread-like bars. Theyâre the perfect dessert for a Syrian menu. âWeda Mosellie, Phillipsburg, New Jersey Ingredients:
1 cup butter, softened |
1 cup sugar |
1 egg |
1 teaspoon vanilla extract |
2-1/2 cups king arthur unbleached all-purpose flour |
1/2 cup chopped pistachios |
1 jar (18 ounces) apricot preserves |
additional chopped pistachios, optional |
Directions:
1. In a small bowl, cream butter and sugar until light and fluffy. Beat in the egg and vanilla. Gradually add flour to creamed mixture and mix well. Stir in pistachios. Press into a greased 13-in. x 9-in. baking dish. Spread with preserves.
2. Bake at 350° for 25-30 minutes or until edges begin to brown. Cool on a wire rack. Cut into bars. Garnish with additional pistachios if desired. Yield: 2-1/2 dozen.
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