Yesterday I made the apricot almond shortbread bars from the current issue of Bon Appetit. If you like any of those ingredients, do not miss these special cookies. They are rich, delicate, buttery, and not overly sweet. They're as beautiful to look at as they are to eat. I'm going to make another batch next week to serve after Christmas dinner.
Apricot preserves, almonds, Grand Marnier, shortbread--what's not to like??