Kim Hairston, Baltimore Sun
December 6, 2011
Scandinavian Almond Bars
Submitted by: Denise Tester, Baltimore
Denise Tester says that this is the one cookie she makes during the holidays that has been requested over and over for the past 20 years. She originally found the recipe in a book titled Cookies for Christmas, which was published in 1985 by Better Homes and Gardens.
Makes: 4 dozen cookies
1 3/4 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter or margarine (use butter for a richer cookie)
1 cup sugar
1/2 teaspoon almond extract
For icing and garnish:
1 cup sifted powdered sugar
1/4 teaspoon almond extract
3-4 teaspoons milk
1/2 cup sliced almonds, coarsely chopped
To make almond icing: Stir together powdered sugar, 1/4 teaspoon almond extract and enough milk (3-4 teaspoons) to make icing of drizzling consistency
To make dough, stir together flour, baking powder and salt. In a large mixer bowl, beat butter till softened. Add sugar and beat till fluffy. Add egg and almond extract and beat well. Add flour mixture and beat till well mixed.
Divide dough into fourths. Form each into a 12-inch roll. Place two rolls 4-5 inches apart on an ungreased cookie sheet. Flatten till 3 inches wide. Repeat with remaining rolls.
Brush flattened rolls with milk and sprinkle with almonds. Bake at 325 for 12-14 minutes or until edges are lightly browned. While cookies are still warm, cut them crosswise at a diagonal into 1 strips. Cool. Drizzle with almond icing.