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“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.”
READY IN:
3hrs 9mins
YIELD:
4 dozen
UNITS:
US

Ingredients Nutrition

  • 12 cup butter, softened
  • 34 cup sugar
  • 1 egg
  • 12 teaspoon baking powder
  • 12 teaspoon almond extract
  • 14 teaspoon salt
  • 1 34 cups flour
  • milk (to brush bars with)
  • 13 cup sliced almonds
  • 12 cup powdered sugar, sifted
  • 14 teaspoon almond extract (additional)
  • 2 -3 teaspoons milk

Directions

  1. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.
  2. Add sugar; beat well.
  3. Beat in egg, baking powder, almond extract and salt.
  4. Add flour; beat until just combined.
  5. Cover and chill dough until easy to handle, about 1- 3 hours.
  6. On a lightly floured surface, roll dough, half at a time, to a 12x6 inch rectangle.
  7. Cut dough into 12x3 inch strips.
  8. Then cut each strip of dough crosswise into 1 inch bars.
  9. Brush with milk.
  10. Sprinkle with almonds, gently pressing into the dough.
  11. Transfer to a cookie sheet, placing cookies 1 inch apart.
  12. Repeat with remaining dough.
  13. Bake at 375 degrees for 8-9 minutes or until edges are firm and bottoms are very lightly browned.
  14. Cool.
  15. Prepare glaze by mixing the remaining ingredients.
  16. Drizzle over bars.

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