Happy New Year! I realize I am late to the party with delicious cookie recipes before the holidays, but made these and felt compelled to share – they are always a favorite! More bar than cookie, these lovelies won the 2009 Star Tribune cookie contest for good reason. I honestly haven’t tweaked this recipe at all because it doesn’t need to be changed! The best news? This recipe makes up to 6 dozen bars depending on how you slice them, so there are lots to share with family, friends and neighbors. You’ll be everyone’s favorite – promise!
Apparently the original recipe was published in First for Women Magazine and Charlotte Midthun from Great Falls, MN had the awesome idea to make the recipe. She submitted these to Star Tribune and won the Twelve Days of Christmas Cookies contest in 2009.
If you are looking for a fun gift to share with the baker in your life The Great Minnesota Cookie Book is amazing. The authors combined all the winning 4 – 6 recipes from 2003 – 2017. My sister and I both bought this for each other for Christmas when it was released in 2018…great minds!
Print
Ingredients
2 cups unsalted butter, at room temperature, divided
3/4 cup granulated sugar, divided
1 egg
3/4 teaspoon almond extract
1/2 teaspoon salt
2 3/4 cups flour
1 cup brown sugar, packed
1/3 cup honey
1/4 cup heavy cream
1 pound sliced almonds
Directions
- Line a 10″x15″ jelly roll pan with foil, shiny side up. In a bowl of an electric mixer on medium speed, beat 1 cup butter until creamy, about 1 minute. Gradually add 1/2 cup granulated sugar and beat until light and fluffy, about 2 minutes. Add the egg, almond extract, and salt, and beat until thoroughly combined. Reduce mixer speed to low, add the flour, and mix until just combined. Press the dough evenly into the pan and push dough up the sides. Cover the dough with plastic wrap and refrigerate for 30 minutes.
- When ready to bake, preheat the oven to 375 degrees. Using a fork, prick the dough in 20 – 25 places all across the top of the dough. Bake for 10 – 12 minutes. Remove the pan from the oven and place it on a wire rack to cool.
- While the shortbread crust is baking, heat a large saucepan over medium heat. Combine the brown sugar, honey, remaining 1 cup of butter, and remaining 1/4 cup granulated sugar. Cook, stirring occasionally, until the sugar dissolves. Increase the heat to medium-high, bring the mixture to a boil, and cook for 3 minutes without stirring.
- Remove the pan from heat and stir in the cream and almonds. Spread the almond mixture evenly over the crust. Bake until bubbling, about 15 minutes. Remove the pan from the oven and place on a wire rack to cool. While bars are still slightly warm, cut into triangles.