apricot-blondies

Okay, I gave these a different name, but I have to be honest: they’re practically the same dessert as the raspberry jam bars and the peach cobbler bars. I got the basic recipe from a friend a few years ago, who, when she makes it, dots the top of the batter with cherry pie filling, which is also great. It has become my ultimate go-to recipe whenever I am in a pinch and have to bring a dessert for a lot of people.

Since I was in a hurry doing family history research today, and didn’t have a lot of time, I fell back on this new standby. To change it up a bit, I just added a bunch of locally grown apricots, and I have to say, this may just be the best version yet.

apricot blondies

1 cup (2 sticks or 224g) unsalted butter at room temperature
2 cups (380g) granulated sugar, plus more for sprinkling
1 teaspoon pure vanilla extract
1 teaspoon pure almond extract
4 eggs
3 cups (300g) unbleached all-purpose flour
3/4 teaspoon salt
15 small apricots, cut in half and pitted

for the glaze:
1 cup powdered sugar
2 tablespoons cream
1 teaspoon pure almond extract

1. Preheat oven to 350 degrees 180 degrees celsius). Grease a large cookie sheet (half sheet) with butter or nonstick spray. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar, until smooth and fluffy, about 2-3 minutes. Add in eggs, one at a time, incorporating well after each addition. Add in vanilla and almond extract. Slowly add flour and salt, and mix until just incorporated.

2. Spread the entire mixture into the prepared pan. Distribute the apricots evenly in rows onto the batter. Sprinkle each apricot half with about 1/4 teaspoon of sugar, and bake for 20-25 minutes, or until the edges start to turn golden brown.

3. Allow to cool, and cut into squares. Whisk together the powdered sugar, cream, and almond extract, and drizzle over the bars.