Hey, Day 15. Part of me can't believe I've made it this far on the Whole30 program, another part of me wonders what the heck I'm thinking and a different part of me feels amazing. I flip between these three feelings throughout the day. According to what I've read, my sugar cravings should..Read More
“Simplicity wins” is one of my favorite kitchen sayings. I love when a simple list of ingredients works together to create a delicious recipe. Simplicity and cookies are a great match especially when an element of surprise is included, which makes these Almond Cookies the absolute perfect cookie.Read More
Ahhh, there are just a few days left in 2017. Was it a good year for you? Or are you eager to begin a fresh chapter? For us, 2017 brought a ton of incredible adventures, opportunities, memories, growth and blessings, alongside some dark and difficult times, too.Read More
I wish I had found this cookie recipe at Christmas-time because it would have rounded out my holiday cookie tray quite nicely. I saw these in Better Homes & Gardens magazine and knew I wanted to make them, holidays or no holidays. Lemon Drops candies inside of cookies sounded insanely fabulous.Read More
Ooey, gooey goodness in every bite!
I confess that I am an extremely selective baker. I have a handful of dessert recipes in my vault that I have perfected and that I make repeatedly for gatherings, guests or just for my family. So when I selected this cherry almond bar recipe out of the 100 Best Cookies magazine, I gave myself a nice pat on the back. Because it is not something I would normally make. I stepped out of my baking comfort zone! Yay Me!
And YUM, they are truly delicious. I will make them again. I'm putting them into my Dessert Vault right this moment.
Preheat oven to 350 degrees F. Line a 9x13 pan with aluminum foil, extending the foil over the edges. Spray foil with cooking spray.
In a large bowl, beat 1 cup of butter with an electric mixer on medium to high speed for 30 seconds.
2 cups brown sugar
2 teaspoons baking powder
Beat until combined and then beat in:
1 teaspoon almond extract
Beat in 2 cups of flour, 1 cup at a time.
2 cups rolled oats
1/2 cup sliced almonds
Remove 1/2 cup of the dough from the bowl and set aside. Press the remaining dough evenly into the bottom of the prepared baking pan.
Spread a 12-oz. jar of cherry preserves over the pressed dough. Crumble the reserved dough over top.
Bake in the preheated oven for 35 minutes or until lightly browned.
Once cooled, lift the bars out of the pan using the edges of the foil and cut into squares (or rectangles, or circles, or pentagons). Enjoy!