Apricot Rosemary Bars

Line an 11×7 inch pan with foil, allowing a small overhang (you’ll use the foil overhang as a handle to remove the bars after baking). Spray the foil with cooking spray.

In a bowl, mix the 1 3/4 cups flour, 1/2 teaspoon salt and rosemary with a whisk. Set aside.

In a mixer (on medium speed) beat the 12 Tablespoons of butter until creamy; add powdered sugar and vanilla and beat until light and fluffy. Reduce to low speed and add the dry ingredients in intervals, mixing until combined.

Transfer the dough to the baking pan and press with floured hands into an even layer. Evenly prick the dough (or dock the dough) with a fork to allow it to vent. Refrigerate for at least 30 minutes.

Preheat oven to 350 degrees F. Bake shortbread for 20-30 minutes, or until light golden brown. Rotate pan once during cooking. Allow to cool.

Combine the apricots, 1/2 cup sugar, honey, brandy, and salt in a medium saucepan. Add the water and simmer over low heat, stirring occasionally, for 50-60 minutes, or until the apricots are tender, the mixture has thickened, and the liquid has evaporated. Allow to cool slightly. Transfer the apricot mixture to a food processor and pulse until smooth. Set aside.

In the bowl of your mixer, combine the 1/2 cup flour, 1/2 cup brown sugar, 1/2 cup oats, and salt. Mix on low until just combined. Add the 3 Tablespoons of butter and continue mixing until a coarse meal forms.

Spread the apricot filling over the shortbread and sprinkle on the streusel topping. Bake at 350F for 20-25 minutes, or until the streusel topping has browned slightly. Allow to cool completely. Lift out the foil to remove the bars from the pan. Then cut the bars.