#5 Almond Bars

Not really a "bar" cookie yet they look like bars when they're cut out and baked! This is another cookie that can use a different nut if you don't have sliced almonds on hand. Use regular vanilla extract instead of almond extract if you do change out the nuts.

1 3/4 cup All purpose flour
2 teaspoons baking powder
1/2 cup butter, softened
1 cup sugar
1 egg
1/2 teaspoon almond extract
Milk
1/2 cup sliced almonds, chopped up a bit

icing, recipe to follow

sift together dry ingredients and set aside. Cream together sugar and butter. Beat in egg and extract. Add flour mixture and beat together. Quarter dough roll dough into 12 inch logs. Place two of the logs on a cookie sheet five inches apart. Press dough with your hands to flatten into a 3 inch wide column. Brush the flattened dough with milk and sprinkle with almonds. Bake at 325 degrees for 12 minutes or until edges are lightly browned. while still warm, slice diagonally into 1 inch wide bars. Transfer to wire rack to finish cooling. Drizzle with icing. Store cookies in an airtight container for up to 3 days. These cookies can be frozen prior to decorating for up to 3 months. Thaw cookie and add drizzle at that point.

Almond Drizzle icing

1 cup sifted powdered sugar
1/4 teaspoon almond extract
3-4 teaspoons milk
Stir together sugar and extract, adding milk until you have a drizzle consistency.