Scandinavian Almond Bars

     You're not tired of cookies yet, are you? I hope not, because this is a great little recipe to tuck away in your bag of cookie tricks. It's a versatile treat, reminiscent of an almond pastry. It's equally as perfect with your coffee or tea in the morning as it is a pick-me-up in the afternoon.

     This beauty is elegant enough for special occasions, but simple enough to have on hand to fill your cookie jar. To me it's everything a grown-up sugar cookie should be- crunchy edges, a chewy middle and the delicate flavor of almonds and vanilla. (Is it just me, or does anyone else think of Jergens lotion whenever they open up the bottle of almond extract? Do they even make that anymore?)

     I came upon this recipe quite by accident when one of my students brought it to school for an  assignment where they had to bring an example of something from home that had different types of measurements. I've been making these cookies ever since...Who knew that homework could be so rewarding?

     To add to their appeal, they're delightfully easy to make and look like you've spent hours on them. They also freeze well in an airtight container with wax paper between layers. Double the recipe so you can always have them on hand for little cookie emergencies! (And please don't tell me you've never had one of those. :)

Happy New Year to everyone! 

May 2015 bring you joy and good health!

Scandinavian Almond Bars
Recipe from Better Homes and Gardens Biggest Book of Cookies

Cookie Ingredients
1 and 3/4 cups all purpose flour
2 tsp. baking powder
1/4 tsp. salt
1/2 cup butter, softened (1 stick)
1 cup sugar
1 egg
1/2 tsp. almond extract
2 Tblsp. milk
1/2 cup sliced almonds (I used more than this, but I love almonds.)

Icing Ingredients
1 cup sifted powdered sugar
1/4 tsp. almond extract
enough milk (3-4 tsp.) to make drizzling consistency

Cookie Directions

• In a small bowl, sift together flour, baking powder and salt; set aside.
• In mixing bowl, beat together softened butter and sugar.
• Beat in egg and almond extract until combined.
• Beat in flour mixture. This mixture will be crumbly but will get better as you work with it.
• Divide dough into four equal portions. Shape each portion into a 12 inch long roll. Place two rolls 4 to 5 inches apart on a parchment (or silpat) covered cookie sheet. 
• Flatten each roll until it is 3 inches wide. 
• Brush flattened (3"x12") logs with milk; sprinkle with almonds.
• Bake at 325F for 12-15 minutes or until edges are lightly (barely!) browned. (I baked mine for 13 minutes, but ovens vary.)
• While still warm and soft on the cookie sheet, cut each cookie "slab" diagonally into 1-inch wide strips. Carefully transfer cookies to a wire rack and let cool. Drizzle with Almond Icing; let dry.
• Almond Icing: Stir together 1 cup sifted powdered sugar, 1/4 tsp. Almond extract and enough milk to make drizzling consistency.
• Store in an airtight container. These cookies are even better after they sit overnight!

Raspberry Almond Shortbread Thumbprints

  
     This cookie needs few words. Buttery tender almond shortbread that practically melts in your mouth. Bright sweet-tart raspberry jam filling the center, contributing a bit of contrast in taste and texture. These are first to disappear from the cookie tray. Most requested at my house. Needs few ingredients and easy to prepare. Make some for a friend. Make some for yourself. You'll both be happy. Need I say more?

Raspberry Almond Shortbread Thumbprints
Recipe from Land O Lakes

Cookie Ingredients
1 cup butter (2 sticks) softened
2/3 cup granulated sugar
1/2 tsp. almond extract
2 cups all purpose flour
1/2 cup seedless raspberry jam (or your favorite flavor)

Glaze Ingredients
1 cup confectioners sugar
2-3 tsp. water (more if needed to get desired consistency)
1 1/2 tsp. almond extract

Directions

• Combine butter, sugar and 1/2 tsp. almond extract in mixer bowl. Beat at medium speed, scraping bowl often, until creamy.
• Add flour, scraping bowl often, until well mixed.
• Cover, and refrigerate until firm- at least one hour. (Cookies will spread more if dough is not chilled.)
• Preheat oven to 350F
• Shape dough into 1 inch balls. Place 2 inches apart on parchment covered baking sheets.
• Make indentation in the center of each cookie with your thumb. (I used the handle of a wooden spoon.)
• Fill each indentation with 1/4 tsp. of jam.
• Bake 14-18 minutes, or until edges are lightly browned. Let stand 1 minute on cookie sheet and then transfer to racks to cool completely.
• Whisk together glaze ingredients until smooth. Drizzle over cooled cookies.