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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 36 |
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2003 Cookie Swap award winner, from Lisa K. Clearwater - If you use a slightly smaller jelly roll pan, you will still have good results. The bars will be more cakelike. Ingredients:
1 cup (2 sticks) softened butter |
1 cup brown sugar |
1 teaspoon almond extract |
1 to 2 tablespoons instant coffee |
1/2 teaspoon baking powder |
1/4 teaspoon salt |
2 to 2 1/2 cups sifted flour |
1 cup semi-sweet chocolate chips |
1/2 cup chopped almonds |
almond glaze |
1 tablespoon softened butter |
3/4 cup sifted powdered sugar |
1/8 teaspoon almond extract |
1 to 2 tablespoons milk |
Directions:
1. Preheat oven to 350 degrees.
2. Cream butter and brown sugar with electric mixer.
3. Blend in almond extract, instant coffee, baking powder and salt.
4. Add sifted flour to form a stiff dough.
5. Stir in chocolate morsels and almonds.
6. Press dough into a greased 15- by 10- by 1-inch jelly roll pan.
7. Bake for 20 to 25 minutes.
8. While dough is cooking, make glaze.
9. Mix butter, powdered sugar and almond extract together by hand in medium bowl.
10. Add milk until glaze is spreading consistency.
11. Glaze cooked warm dough before cutting into bars.
12. Makes 3 dozen.
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