Susie is excited to be part of the Test Kitchen team. Her editorial and creative writing experience started at HOUR Detroit magazine in Royal Oak, Michigan. Continuing her education, she earned her degree in nutrition and dietetics. Since then, she has worked in R&D, innovation, product development and consumer affairs.
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Honey adds a wonderful shine to these shortbread triangles topped with loads of almonds.
Heat oven to 350°F. Line 13x9-inch baking pan with aluminum foil, extending foil over edges. Spray foil with no-stick cooking spray; set aside.
Combine all crust ingredients in bowl; beat at low speed until crumbly and dough starts to form. Press into prepared pan. Bake 18-22 minutes or until light golden brown and set.
Combine all topping ingredients except almonds in 2-quart saucepan. Cook over medium heat, stirring frequently, 5-6 minutes or until mixture comes to a boil. Continue cooking, stirring occasionally, 4-5 minutes or until candy thermometer reaches 240°F or small amount of mixture dropped into ice water forms a soft ball. Stir in almonds.
Spoon mixture evenly over partially baked crust. Continue baking 12-15 minutes or until bubbly and almonds are golden brown. Cool completely. Remove from pan using foil ends; peel off foil. Cut into 24 squares. Cut each square in half diagonally.
Dietary Fiber: 1g
I like to try new recipes at Christmas.. Tried these cookies in 2012 , and we loved them sooooo much that I made them this past Christmas also.. This is one of my new favorites that I will be making every year now...YUM!!!!!!!!!!!!!!!
I made this for a cookie exchange and my family loved them, these are requested. I have them in them all time time...There quick and easy to make I add a Tbsp of Milk to the dough to just to give it a little less of a bite...
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/3201
© 2015 Land O'Lakes, Inc.
Today marks a quarter of a century for me on this beautiful planet. Twenty-five years of learning, exploring, and stuffing my face with delicious eats. And I can’t think of a better way to celebrate than to spend a relaxing day in the kitchen.
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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