INGREDIENTS

INSTRUCTIONS

PILLSBURY CLASSIC COOKBOOKS
COOKIES GALORE
***These crisp, double baked fingers have a pleasant almond flavor
and are perfect for dunking in coffee or tea. Be sure to store them
in a loosely covered container!!*****
Heat oven to 350 F. In large bowl, combine cake mix and water at low
speed until moistened. Beat 2 minutes at high speed. Fold in almonds.
Pour into ungreased 9-inch square pan.
Bake at 350 F for 20-30 minutes or until crust is golden brown.
turn pan upside-down or cooling rack; cool completely.
Remove cake from pan. With serrated knife, cut cake into 3x1-inch
bars. Place 2 inches apart on ungreased cookie sheet with long sides
of bars down. Bake at 350 F for 5-10 minutes or until bottoms begin
to brown; turn. Bake at 350 F for an additional 3-5 minutes or until
cut sides are toasted. immediately remove from cookie sheets; cool
completely. store in losely covered containers. Makes 24 bars.
TIP: For thinner bars, use 13x9-inch pan; bake as directed.
HIGH ALTITUDE:(Above 3500 feet): Add 1/4 cup flour and increase
water to
2/3    cup.
Posted to MM-Recipes Digest V4 #2 by Beynong@AOL.COM on Jan 3, 1999

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