| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Bar cookies |
48 |
Servings |
INGREDIENTS
|
|
Bars: |
| 1 |
c |
Brown sugar; firmly packed |
| 1 |
c |
Margarine or butter; soften |
| 2 |
c |
All purpose flour |
| 2 |
tb |
Instant coffee granules |
|
|
Or crystals |
| 1/2 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
| 1 |
ts |
Almond extract |
| 6 |
oz |
Semisweet chocolate chips |
| 1/2 |
c |
Slivered almonds |
|
|
Glaze: |
| 1 1/2 |
c |
Powdered sugar |
| 2 |
tb |
Margarine or butter; soften |
| 1 |
ts |
Vanilla |
| 2 |
|
To 3 tb mik |
INSTRUCTIONS
Heat oven to 350~F. Grease 15x10x1 inch baking pan. In large bowl,
beat brown sugar and 1 cup margarine until light and fluffy. Lightly spoon
flour in measuring cup; level off. Add flour, instant coffee, baking
powder, salt and almond extract; mix well. (Dough well be crumbly). By
hand, stir in chocolate chips and almonds. Press in greased pan.
Bake at 350~F for 15 to 20 minutes or until light golden brown. In small
bowl, combine all glaze ingredients, adding enough milk for desired
spreading consistency; blend well. Spread over warm bars. Cool completely;
cut into bars. Makes 48 bars.
Posted to Bakery-Shoppe Digest V1 #464 by angstrom@juno.com (Angela L
Gilliland) on Dec 21, 1997
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