Taco Tuesday: Scandinavian Almond Bars

The first time I tasted these cookies I was at a Women's Retreat in Thailand.  I knew exactly one person, my roommate, Jill who had invited me.  And Kora, she was still nursing at the time, so she came too.  On this fabulous weekend, I met my amazing friend Alicia. She was truly a God-send in my life at that time.  I had been lonely and felt isolated.

I was dragging my feet that particular weekend and NOT wanting to go to the retreat. I kept telling Doug, "It's too much money, I don't know anyone, I'll just stay home."

Doug insisted I go.  In fact, when he dropped me off, he said, "Kellee, you go be a friend to someone!  You really struggled, and you are finally feeling more comfortable here.  There's someone who needs a friend, you be a friend."  And that is why I love my husband!  That comment as I bravely went into the unknown, gave me the courage to approach a girl sitting by herself at a table. A girl who came to the retreat not knowing ANYONE.  The rest they say is history.  That was the most incredible thing that came out of the weekend, the second best thing, far below life-long friendship, of course, was these cookies!!!

They were amazing,  I hunted down the person who made them, got the official name, then googled the recipe when I got home.  They are like a fancy version of a sugar cookie.  Not too hard to make, but impressive looking.  Perfect for a cookie exchange...maybe next year, I think I'm a little late to the party this year. ;)

Ingredients:

• 1/2 cup butter
• 1 cup white sugar
• 1 egg
• 1/2 teaspoon almond extract
• 1 3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup sliced almonds
• 2 tablespoons milk
• 1 cup confectioners' sugar
• 1/4 teaspoon almond extract
• 1/4 cup milk

Directions:

1. Preheat oven to 325 degrees F (165 degrees C).
2. In a medium bowl, cream butter and sugar. Add egg and almond extract; mix until fluffy. Stir in flour, baking powder and salt; mix well.
3. Divide dough into 4 pieces, and roll each one into a log about 12 inches long. Place 2 logs per cookie sheet 4 to 5 inches apart. Flatten each roll by hand until it is about 3 inches wide. Brush flattened roll with milk and sprinkle with sliced almonds.
4. Bake in preheated oven 12 to 15 minutes or until edges are slightly browned. While the cookies are still warm, cut them crosswise at a diagonal, into slices about 1 inch wide. When cool, drizzle with almond icing.
5. Almond icing: In a small bowl, stir together powdered sugar, almond extract, and milk until smooth. Drizzle over the cookies.