Rosemary apricot bars
Beyond the colorful decorations and after the initial rush of sugar, holiday cookies are about memories and tradition. Be they humble or ornate, our baked goods are used to celebrate and give thanks -- thanks for our childhoods, the blessings of family and friends and the magic that can be found only this time of year.
This fall, we asked L.A. Times readers to share their special cookie recipes with us for our third annual Holiday Cookie Bake-Off and then to help us narrow down their favorites to the top 50.
We received close to 200 submissions, and more than 2,500 votes were cast. We took the top vote-getters to Le Cordon Bleu College of Culinary Arts in Pasadena, where students spent one Saturday morning baking batches of cookies.
Just over a week ago, the L.A. Times Test Kitchen was jammed with happy bakers and their helpers for this year’s photo shoot. Amazing cookies, memories and traditions were shared.
Celebrating memories, cookies remind us of home. Or remind those close to us of home. One winner made cookies to share with a friend from Sweden. When he tasted the ginger-spiced cookies, the friend remarked, “This is my taste of Christmas.”
Line a 13-by-9-inch baking pan with foil and grease with butter.
Using a stand mixer fitted with the paddle attachment, cream together the room temperature butter and powdered sugar until light and fluffy, 1 to 2 minutes over low speed. Beat in one-half teaspoon salt, vanilla, zest and rosemary. Slowly incorporate 1 3/4 cups flour.
Using lightly floured hands, press the dough into the prepared pan. Refrigerate for 30 minutes. Meanwhile, heat the oven to 350 degrees.
Bake the shortbread until lightly browned, 25 to 30 minutes. Set aside and cool to room temperature.
While the shortbread is cooling, cook the apricot mixture: In a small, heavy-bottomed pan, combine the apricots, water, granulated sugar, honey, rum and remaining one-eighth teaspoon salt. Bring to a simmer and cook, stirring frequently, until thickened and most of the liquid is absorbed, about 1 hour. Set aside to cool, then puree in a food processor until smooth. Spread the cooled apricot mixture over the cooled shortbread. Heat the oven once more to 350 degrees.
In the bowl of a stand mixer, combine the dark brown sugar, almonds and remaining 3 tablespoons chilled butter with the remaining one-half cup flour, and beat until it begins to clump together.
Sprinkle the crumble topping over the apricot layer, then bake until the topping is browned, 20 to 25 minutes. Cool completely in the pan before slicing and serving.
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