Perennial Iowa State Fair ribbon-winner Robin Tarbell-Thomas' buttery best-in-class bars are loaded with almond flavor.

Source: Midwest Living

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Credit: Carson Downing

Recipe Summary

hands-on:
20 mins
total:
35 mins
Servings:
32
Yield:
32 cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°. In a medium bowl, beat butter with a mixer on medium 30 seconds. Add granulated sugar; beat until light and fluffy. Add egg and 1/2 teaspoon almond extract; beat until combined. Stir in flour, baking powder and salt; mix well.

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  • Divide dough into four pieces; roll each piece into a 10-inch log. Place two logs 4 to 5 inches apart on each of two ungreased cookie sheets. Flatten logs by hand until each is about 3 inches wide. Brush with milk and sprinkle with sliced almonds.

  • Bake until edges just begin to brown, about 13 minutes. While warm, bias-slice each log into eight 1-inch-wide slices. Cool on cookie sheets 2 minutes. Remove; cool on wire racks set over wax paper.

  • In a small bowl, stir together powdered sugar and the remaining 2 tablespoons milk and 1/4 teaspoon almond extract until smooth. Drizzle over cookies.

Nutrition Facts

101 calories; fat 3g; cholesterol 14mg; saturated fat 2g; carbohydrates 16g; mono fat 1g; sugars 10g; protein 1g; vitamin a 99.9IU; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.5mg; folate 14.1mcg; sodium 75mg; potassium 23mg; calcium 25mg; iron 0.4mg.
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