Recipe by Katra Diesel
This has become a family favorite every year! If I don't make it my whole family teases me. I am sure that your family will love it too!
Top Review by Girle
YUM! I was looking for a unique cookie to take to a cookie exchange and this was a great fit. I found the dough a bit sticky and difficult to shape but once I refrigerated them for a 1/2 hour and perfected my method it worked out great. Make sure you space them out a bit because they do expand. I also waited a few minutes before cutting as I found the cookies too hot right out of the oven. The glaze makes them look and taste even better but they are yummy without it too. Thank you Katra!
- 414.03 ml all-purpose flour
- 1.23 ml salt
- 9.85 ml baking powder
- 118.29 ml margarine or 118.29 ml butter
- 236.59 ml sugar
- 1 large egg
- 2.46 ml almond extract
- 118.29 ml sliced almonds
- 236.59 ml icing sugar
- 1.23 ml almond extract
- 14.78-19.71 ml milk
Directions See How It's Made
- Preheat oven to 325°.
- Stir together flour, baking powder and salt.
- In a large bowl beat margarine or butter till softened.
- Add sugar and beat till fluffy.
- Add egg and the 1/2 teaspoon of almond extract and beat well.
- Add the flour mixture and beat till well mixed.
- Divide the dough into fourths, form each portion into a 12 inch roll.
- Place 2 of the rolls 4 to 5-inches apart on an ungreased cookie sheet.
- Flatten each roll till it is about 3 inches wide.
- Repeat with the remaining rolls.
- Brush each flattened roll with milk and sprinkle about 2 tablespoons of almonds each.
- Bake in a 325° oven for 12-14 minutes or till edges are lightly brown.
- While still warm, cut crosswise on the diagonal into 1 inch strips.
- Cool completely on a wire rack.
- Stir together the powdered sugar, the almond extract and enough of the 3-4 teaspoons of milk to make a drizzling consistency.
- Drizzle over the cool bars.