Post by wilderness on Oct 10, 2018 9:58:39 GMT -5
Windmill Cookie Bars-Tammy
1 cup butter NO SUBSTITUTES~softenend
1 cup sugar
1 egg~separated
2 cups all-purpose flour
1 tea ground cinnamon
1/4 tea baking soda
1 cup slivered almonds(I used sliced almonds)
In a bowl, cream butter and sugar. Add egg yolk, mix well. Combine the flour, cinnamon and baking soda, gradually add to creamed mixture. Press into a greased 15" x 10" x 1" baking pan. Beat the egg white, brush over dough. Sprinkle with almonds. Bake at 350' for 20-25 minutes or until a tooth pick inserted near the center comes out clean. Cool 5 minutes and cut into bars, cool completely
Yield: 2 1/2 dozen
Baked on 4/30/18. Added 1 t. pumpkin pie spice and 1 more yolk. Used a 9x13 pan
Tammy's changes.....the dough looked pale so I added 1 t. pumpkin pie spice, it also looked a little dry, so I added 1 extra egg yolk. I baked in a 9 x 13 pan so they would be thicker. I baked them about 5-7 minutres longer.
1 cup butter NO SUBSTITUTES~softenend
1 cup sugar
1 egg~separated
2 cups all-purpose flour
1 tea ground cinnamon
1/4 tea baking soda
1 cup slivered almonds(I used sliced almonds)
In a bowl, cream butter and sugar. Add egg yolk, mix well. Combine the flour, cinnamon and baking soda, gradually add to creamed mixture. Press into a greased 15" x 10" x 1" baking pan. Beat the egg white, brush over dough. Sprinkle with almonds. Bake at 350' for 20-25 minutes or until a tooth pick inserted near the center comes out clean. Cool 5 minutes and cut into bars, cool completely
Yield: 2 1/2 dozen
Baked on 4/30/18. Added 1 t. pumpkin pie spice and 1 more yolk. Used a 9x13 pan
Tammy's changes.....the dough looked pale so I added 1 t. pumpkin pie spice, it also looked a little dry, so I added 1 extra egg yolk. I baked in a 9 x 13 pan so they would be thicker. I baked them about 5-7 minutres longer.
