| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cookies | 24 | Bars | |
INGREDIENTS
| 6 | tb | Butter or margarine softened |
| 3/4 | c | C and H Powdered Sugar |
| 1 | c | All-purpose flour |
| 1 | tb | Milk |
| 2 | Eggs | |
| 1 | c | C and H Granulated Sugar |
| 1/2 | c | Cocoa |
| 2 | tb | Flour |
| 1/2 | ts | Baking powder |
| 1/2 | ts | Salt |
| 1 | ts | Vanilla |
| 1/4 | ts | Almond extract (optional) |
| 1 | c | Chopped almonds or pecans |
INSTRUCTIONS
CRUST TOPPING CRUST: Cream together butter and powdered sugar. Blend in 1 cup flour and milk. Spread evenly in bottom of ungreased 9-inch square pan. Bake in 350 degree oven 10 to 12 minutes. TOPPING: Beat eggs slightly; combine dry ingredients and add to eggs. Blend in vanilla and almond extract; fold in almonds. Spread over hot baked layer; return to oven and bake 20 minutes longer. Cool; while warm, cut into 24 bars. Reprinted with permission from _From our Private Collection_ From the C and H Sugar Kitchen Electronic format by Karen Mintzias File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/c_hsugar.zip
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