Prep 3 hrs
Cook 9 mins
These are a fabulous cookie for your holiday tray. They are a bit of work, but worth it. I cut the dough with a pastry cutter for a pretty edge. Prep time includes chilling time. I found this recipe in a 1997 issue of Midwest Living.
- 1⁄2 cup butter, softened
- 3⁄4 cup sugar
- 1 egg
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon almond extract
- 1⁄4 teaspoon salt
- 1 3⁄4 cups flour
- milk (to brush bars with)
- 1⁄3 cup sliced almonds
- 1⁄2 cup powdered sugar, sifted
- 1⁄4 teaspoon almond extract (additional)
- 2 -3 teaspoons milk
- In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.
- Add sugar; beat well.
- Beat in egg, baking powder, almond extract and salt.
- Add flour; beat until just combined.
- Cover and chill dough until easy to handle, about 1- 3 hours.
- On a lightly floured surface, roll dough, half at a time, to a 12x6 inch rectangle.
- Cut dough into 12x3 inch strips.
- Then cut each strip of dough crosswise into 1 inch bars.
- Brush with milk.
- Sprinkle with almonds, gently pressing into the dough.
- Transfer to a cookie sheet, placing cookies 1 inch apart.
- Repeat with remaining dough.
- Bake at 375 degrees for 8-9 minutes or until edges are firm and bottoms are very lightly browned.
- Prepare glaze by mixing the remaining ingredients.
- Drizzle over bars.