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. 

Step 1:  

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.

Step 2:  

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.

Step 3:  

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.

Step 4:  

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.

Step 5:  

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.

Step 6:  

Slice and enjoy!

Step 7:  

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