Almond Cookie Bars
Recipe by Nicole Thom-Arens
Makes 16 bars
Almond Cookie BarsMakes 16 BarsBy Nicole Thom-Arens
Are you really a Midwesterner if you don’t have a signature bar recipe? It’s a question that’s been looming over me during the years of potlucks and my teen’s team dinners because *whispering* I don’t have one. When I saw a version of these bars on the New York Times Cooking page, I wanted to try them—hoping they could become my go-to. The original recipe doesn’t include almond extract or almond flour, but I can’t resist the sweetness of almond extract in a sugar cookie—it’s just so inviting! I use Watkins natural dye food coloring and sprinkles to make these celebratory cookies. Leftovers freeze really well.
Ingredients:
1 cup unsalted butter, room temperature8 ounces cream cheese, room temperature1 1/4 cups granulated sugar1 egg2 teaspoons vanilla bean paste1 to 1 1/2 teaspoons almond extract1 teaspoon kosher salt (Reduce to 1/2 teaspoon if not using Diamond.)3/4 cup almond flour2 cups all-purpose flour
Frosting:6 tablespoons unsalted butter, softened2 cups powdered sugar1 tablespoon milk1 teaspoon vanilla bean paste1 teaspoon lemon juice1/2 teaspoon kosher salt (Reduce to 1/4 teaspoon if not using Diamond.)
Instructions:
1) Preheat oven to 350 degrees.2) Line a 9x13-inch cake pan with parchment paper. Keep the ends of the parchment long for easy removal after baking. 3) Add the butter, cream cheese, salt, and sugar to a mixing bowl or bowl of a stand mixer. Mix until the sugar is combined and the mixture is light and fluffy. 4) Add the egg. Mix until combined.5) Add the vanilla bean paste and almond extract. Mix to combine. 6) Add the almond flour and all-purpose flour. Mix until combined. 7) Transfer the dough to the lined pan. Use an offset spatula or butter knife to evenly spread the dough to the corners of the pan. (This is a little tricky because the dough is thick and sticky. Go slowly and hold the parchment with one hand while you spread the dough with the other.)8) Bake the bars for 20 to 25 minutes at 350 degrees. (The New York Times recipe has strict instructions not to over bake these. I cook mine until the edges are a light golden color and just a crumb or two sticks to a toothpick inserted in the center of the bars.)9) When the bars are baked, remove them from the oven and allow them to cool completely in the pan set on a wire rack. 10) To make the frosting, combine the butter, 1 cup of powdered sugar, and the salt in a mixing bowl. Using a wooden spoon or hand mixer, combine the sugar and butter. Once combined, add the second cup of powdered sugar. Mix to combine. Add the milk, lemon juice, vanilla, and any food dye you like. Mix to combine. 11) Remove the completely cooled bars from the pan using the overhang of the parchment paper and transfer to a board or tray. Use a large offset spatula to slide the bars off of the parchment. 12) Frost and decorate with sprinkles as desired. Slice and serve. 13) Store leftovers in the fridge or freezer.
Are you really a Midwesterner if you don’t have a signature bar recipe? It’s a question that’s been looming over me during the years of potlucks and my teen’s team dinners because *whispering* I don’t have one. When I saw a version of these bars on the New York Times Cooking page, I wanted to try them—hoping they could become my go-to. The original recipe doesn’t include almond extract or almond flour, but I can’t resist the sweetness of almond extract in a sugar cookie—it’s just so inviting! I use Watkins natural dye food coloring and sprinkles to make these celebratory cookies. Leftovers freeze really well.
Ingredients:
1 cup unsalted butter, room temperature8 ounces cream cheese, room temperature1 1/4 cups granulated sugar1 egg2 teaspoons vanilla bean paste1 to 1 1/2 teaspoons almond extract1 teaspoon kosher salt (Reduce to 1/2 teaspoon if not using Diamond.)3/4 cup almond flour2 cups all-purpose flour
Frosting:6 tablespoons unsalted butter, softened2 cups powdered sugar1 tablespoon milk1 teaspoon vanilla bean paste1 teaspoon lemon juice1/2 teaspoon kosher salt (Reduce to 1/4 teaspoon if not using Diamond.)
Instructions:
1) Preheat oven to 350 degrees.2) Line a 9x13-inch cake pan with parchment paper. Keep the ends of the parchment long for easy removal after baking. 3) Add the butter, cream cheese, salt, and sugar to a mixing bowl or bowl of a stand mixer. Mix until the sugar is combined and the mixture is light and fluffy. 4) Add the egg. Mix until combined.5) Add the vanilla bean paste and almond extract. Mix to combine. 6) Add the almond flour and all-purpose flour. Mix until combined. 7) Transfer the dough to the lined pan. Use an offset spatula or butter knife to evenly spread the dough to the corners of the pan. (This is a little tricky because the dough is thick and sticky. Go slowly and hold the parchment with one hand while you spread the dough with the other.)8) Bake the bars for 20 to 25 minutes at 350 degrees. (The New York Times recipe has strict instructions not to over bake these. I cook mine until the edges are a light golden color and just a crumb or two sticks to a toothpick inserted in the center of the bars.)9) When the bars are baked, remove them from the oven and allow them to cool completely in the pan set on a wire rack. 10) To make the frosting, combine the butter, 1 cup of powdered sugar, and the salt in a mixing bowl. Using a wooden spoon or hand mixer, combine the sugar and butter. Once combined, add the second cup of powdered sugar. Mix to combine. Add the milk, lemon juice, vanilla, and any food dye you like. Mix to combine. 11) Remove the completely cooled bars from the pan using the overhang of the parchment paper and transfer to a board or tray. Use a large offset spatula to slide the bars off of the parchment. 12) Frost and decorate with sprinkles as desired. Slice and serve. 13) Store leftovers in the fridge or freezer.