I have to tell you, when I’m laying in bed at night, verging on unconsciousness, I write the most amazing blog posts in my head. You know, the kind that are smart and funny and interesting, and full of witty observations and all that. Oh, and I come up with the greatest business ideas, too! Unbelievable recipes, can’t-miss marketing schemes, you name it.
And then I wake up in the morning. Poof. Gone.
I need a Brain Recorder.
So. These cookies were supposed to end up a bit differently. I was going to top the shortbread bars with the chocolate modeling clay pieces I made a few days back, as you see above–but first I was going to dip the shortbread bars in chocolate. Yummy. This was my first crack at putting together the shortbread recipe, so I didn’t actually expect it to be quite right. Which is why I thought the cookies would actually hang around long enough to be dipped in chocolate and topped with modeling clay. Hah.
As it turned out, the shortbread bars were fabulously dee-lish on their own, and my husband and I demolished the entire batch before I could do much more than snap the two shots in this post. Ah, well, these things happen. Um, these things happen a lot in my house. Shhhh, don’t tell my personal trainer.
Almond Shortbread Bars
For thicker bars, bake these in a 9×9 inch square pan and increase the baking time. I wanted thin bars, so I lined a sheet pan with foil, started at one side and pressed the dough out to the thickness I wanted, and then folded the foil into a ridge along the side of the dough in the middle of the pan. You could also top these with chopped almonds for a nice crunch, or sandwich them with jam or chocolate ganache, use them for an ice cream sandwich . . .
- 2 sticks (1 cup) butter, softened
- 8 oz almond paste
- 1/2 cup sugar
- 2 cups flour
- large pinch salt
Preheat oven to 375. Line a cookie sheet with foil and spray with baking spray. Cream butter and almond paste until well blended, add salt and beat well. Beat in sugar, then mix in flour just until blended. Press the dough into a thin layer on foil lined cookie sheet, starting at one edge and pressing toward the center until you reach your desired thickness. Fold up the foil to make a ridge along the edge of the dough in the center of the pan. Bake for 10-12 minutes, or until edges are browned and center is set.