Prep 40 mins
Cook 45 mins
If you like rich, buttery cookies, you'll like these! I got this recipe from the Ladies Home Journal, June 1990 issue.
- 1 1⁄2 cups butter, softened
- 2 cups sugar
- 2 large egg yolks
- 1⁄2 teaspoon vanilla extract
- 1⁄4 teaspoon almond extract
- 4 cups all-purpose flour
- 1 1⁄3 cups blanched almonds, toasted and chopped fine (to toast almonds, bake in preheated 350 oven 10 minutes, cool.)
- 1 (10 ounce) jar apricot preserves
- Preheat oven to 350°.
- Beat butter and sugar in mixer bowl until fluffy.
- Beat in egg yolks and vanilla and almond extracts.
- Mix in flour and toasted almonds until the mixture forms a soft dough.
- Divide dough in half.
- Press one half into 15x10-inch jellyroll pan.
- Spread evenly with preserves.
- Cover completely with remaining dough (flatten pieces with hands and carefully patch on top of preserve layer).
- Bake 45 minutes, or until golden brown.
- Cut into 3x1-inch bars.
- Can be made ahead.
- Wrap and freeze up to 1 month.
- Thaw wrapped at room temperature.
delicious and easy to make. i followed your recipe exactly, except i only had a small jar of apricot preserves. not to worry, i used apricot on one half and raspberry on the other half, so i wound up with a little variety. my family loved these!
These are wonderful. I decided to make four different kinds - apricot, raspberry, cherry, and chestnut with chocolate chips. I did know (in my head) that this recipe made a lot. I just didn't realize how much it made until I was mixing the dough with my hand mixer. It never really came together, just ended up crumbly. I pressed some of the crumbs into my two (9 x 9" and 8 x 11") pans, spread on the preserves and distributed the rest of the crumbs over the top, pressing down a little to make sure it would hold together. Luckily, this worked. The dough is so rich and fragrant, I imagine it would work with any kind of filling. Thank you very much for sharing this recipe with us. I am sure I will be asked to make it again, but I do think next time, I will try a half batch.