Sugar cookie mix almond bars


viennesecookie

I usually don’t like buying cookie mix or cake mixes since they never have the flavor that we get when baking from scratch.  But with this cookie bar, it is a bit different.  The main flavor and taste comes from the almond paste topping and the fruit preserves.  The cookie dough was used just as a base to hold the almond paste bar.  This came out really good and the almond flavor was amazing.  I took this recipe from better homes and gardens website (http://www.bhg.com) and modified according to my liking.

Ingredients:

  • 1  17 ½ oz package sugar cookie mix
  • 2 oz cold butter
  • 4 oz cream cheese
  • ½ cup sliced almonds toasted and finely crushed
  • 2/3 cup raspberry fruit preserves (or raspberry jam)
  • 8 oz almond paste
  • ¼ cup sugar
  • 1 medium egg
  • 2 tablespoons ground almond
  • drop of green food coloring
  • 3 tablespoons milk
  • ½ cup sliced almonds

Method:

  • Preheat oven to 350 F.  Add parchment paper to a 13 x 9 x 2 inch baking pan and grease with butter.  Set aside.
  • In a large bowl with a pastry blender cut butter and cream cheese into cookie mix until mixture resembles coarse bread crumbs.  Add finely chopped almonds and combine together.
  • Reserve 1 cup of mixture.  Spread the remaining mixture evenly on the cookie sheet and press gently.  Bake in the preheated oven for 15 minutes

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  • In a small bowl stir the fruit preserves to loosen up
  • In a large bowl with an electric beater, beat egg lightly.  Crumble almond paste and mix with beaten egg.
  • Add sugar, ground almonds, and green food coloring and beat well.  Beat in milk one tablespoon at a time until mixture is spreadable.
  • Once cookie crust is done, spread fruit preserves evenly to within ¼ inch of the edge.

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  • Now spoon almond paste mixture into small mounds over the fruit preserves.  Gently spread them evenly over the top of the fruit spread

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  • Sprinkle with reserved cookie crumb mixture and top with sliced almonds

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  • Bake in preheated oven for about 25-30 minutes or until the top lightly browned
  • Cool completely on wire rack
  • Cut into pieces.  Yields about 32 large pieces
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