This will be my new go to bar cookie. It was easy and delicious! It cuts nicely too, so it would be a good cookie to pick up for a shower or other gathering.
Ingredients:
1 C (2 sticks) softened butter
1 C brown sugar
1 t almond extract
2 T instant coffee (dry)
1/2 t baking powder
1/4 t salt
2-2 1/2 C sifted flour
1 C semi-sweet chocolate chips
1/2 C chopped almonds
Almond glaze:
1 T softened butter
3/4 C sifted powdered sugar
1/8 t almond extract
1-2 T milk
Directions:
Preheat oven to 350 degrees. Cream butter and brown sugar with electric mixer. Blend in almond extract, instant coffee, baking powder and salt. Add sifted flour to form a stiff dough. Stir in chocolate morsels and almonds. Press dough into a greased 15 x 10 x 1 inch jelly roll pan. Bake 20-25 minutes. While dough is baking, make glaze. Mix butter, powdered sugar and almond extract together by hand in medium bowl. Add milk until glaze is spreading consistency. Glaze cooked warm dough before cutting into bars. Makes 3 dozen.
Note: I used 1/4 t almond extract in the glaze because I love the flavor.
Ingredients:
1 C (2 sticks) softened butter
1 C brown sugar
1 t almond extract
2 T instant coffee (dry)
1/2 t baking powder
1/4 t salt
2-2 1/2 C sifted flour
1 C semi-sweet chocolate chips
1/2 C chopped almonds
Almond glaze:
1 T softened butter
3/4 C sifted powdered sugar
1/8 t almond extract
1-2 T milk
Directions:
Preheat oven to 350 degrees. Cream butter and brown sugar with electric mixer. Blend in almond extract, instant coffee, baking powder and salt. Add sifted flour to form a stiff dough. Stir in chocolate morsels and almonds. Press dough into a greased 15 x 10 x 1 inch jelly roll pan. Bake 20-25 minutes. While dough is baking, make glaze. Mix butter, powdered sugar and almond extract together by hand in medium bowl. Add milk until glaze is spreading consistency. Glaze cooked warm dough before cutting into bars. Makes 3 dozen.
Note: I used 1/4 t almond extract in the glaze because I love the flavor.
No comments:
Post a Comment