Buttery Apricot Cookie Bars
A chewy, slightly crumbly cookie bar made from a sweet and buttery cookie base filled with lemon zest, rosemary, white chocolate and dried apricots.
In a stand mixer with paddle attachment rub the sugar, lemon zest and rosemary together until a wet, sand like texture appears.
Add butter to the infused sugar and beat on medium speed until light and fluffy, about 3-4 minutes.
Mix in the egg and vanilla extract, beating each one on low for about 20 seconds before adding the next.
Mix in the dry ingreidents to the wet until JUST combined.
Fold all the chopped apricots and about 3/4 white chocolate into the cookie dough.
Starting at the edges, working in to the center, evenly press the dough into the prepared pan. Top with the remaining 1/4 of the chopped white chocolate.
Bake the dough in a 350F oven for 30-35 minutes or until the edges are set and golden brown. The center will look lighter. More a light golden brown.
Remove the baked cookies from the oven to cool in the pan on a cooling rack for about 30 minutes. Top with flaky salt if desired.
Slice and enjoy!
Get the recipe by clicking the button below!