I came across this recipe a few years ago in a Christmas Cookie magazine published by Better Homes and Gardens. I love how pretty the cookies look, and how delicious they taste. Because these cookies freeze well, I usually bake these early in my cookie baking season. They stack neatly between sheets of wax paper.
- 1 cup sugar
- 1/2 cup butter, softened
- 1 egg
- 1/2 teaspoon almond extract
- 1-3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 tablespoon milk
- 1/2 cup sliced almonds, sliced
- 1 cup powdered sugar
- 1/4 teaspoon almond extract
- 2-3 tablespoons milk
- Preheat oven to 325 degrees F.
- In a large bowl, cream sugar and butter until light and fluffy. Add extract, beat in egg.
- Combine dry ingredients; add to creamed mixture and mix well.
- Divide dough into fourths; form into 12-inch rolls and press into a 12 x 3 inch oblong rectangle. Place 5 in. apart on ungreased baking sheets. Brush with milk; sprinkle with almonds.
- Bake a for 12-15 minutes or until firm to the touch and edges are lightly browned.
- While baking, combine the powdered sugar, extract and enough milk in a small bowl to achieve desired consistency
- Remove cookies from oven, cool on pan for 5 minutes. When still slightly warm, drizzle icing over bars. Cut diagonally into 1 inch slices.
- Yield: about 4 dozen.