Bar cookies are a classic for teatime, and these tasty blondies laced with almond extract, white chocolate chips, and a swirl of apricot preserves are sure to please. Pictured with our Blueberry, Coconut & Lime Thumbprint Cookies.
Apricot Blondie Bites
Serves: 16
Ingredients
- 1 1⁄4 cups all-purpose flour
- 1 teaspoon baking powder
- 1⁄4 teaspoon fine sea salt
- 1⁄2 cup unsalted butter, melted
- 1⁄2 teaspoon almond extract
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1⁄2 cup white chocolate chips
- 1⁄4 cup apricot preserves
- Garnish: confectioner’s sugar
Instructions
- Preheat oven to 350°. Spray a 9-inch square baking pan with baking spray with flour. Line pan with parchment paper, letting excess paper extend over sides.
- In a large bowl, whisk together flour, baking powder, and salt. Whisk in melted butter and almond extract. (Mixture will be thick.)
- In the bowl of a stand mixer fitted with the whisk attachment, beat together sugar and eggs at high speed until tripled in size, 4 to 5 minutes. Add one-third of egg mixture to flour mixture, stirring just until combined. Fold in remaining egg mixture in 2 portions until well combined. Fold in chocolate chips. Pour batter into prepared pan.
- In a small bowl, place preserves. Using a whisk, break up larger pieces of apricots. Drop apricot preserves by teaspoonfuls onto batter. Using the tip of a chopstick or knife, swirl preserves into batter 1⁄4 inch from sides.
- Bake until a wooden pick inserted in the center comes out clean, 20 to 30 minutes, covering with foil if needed to prevent excessive browning. Let cool completely on a wire rack.
- Using excess parchment as handles, remove blondie from pan. Using a large sharp knife, trim each side, creating an 8x8-inch square. Cut into 16 (2-inch) squares. Store in an airtight container at room temperature for up to 4 days.
- Just before serving, garnish with a dusting of confectioner’s sugar, if desired.
