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An Apricot-Pecan Crumb Bar made from our shortbread cookies recipe
Photo by Leigh Beisch; food styling by Dan Becker

Apricot-Pecan Crumb Bars

Prepare Shortbread recipe through step 1, reserving 1 cup dough.

Press remaining dough into the bottom of a greased 9- by 9-in. baking pan. Spread 1 cup apricot preserves over dough.

In a bowl, combine reserved dough with 1/4 tsp. cinnamon and 1/2 cup pecan halves and crumble mixture over preserves.

Bake until golden brown and bubbling, about 50 minutes. Let cool completely, then cut into 16 squares.


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