The Healthy My Ass Cookbook

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Other Cookie Recipes:

Black Forest Cookies

Chocolate Chip Cookies

Cinnamon Crusties

Coconut Pineapple Nut Bars

German Chocolate Cookies

Honey Pecan Triangles

Magic Cookie Bars

Nut Butter Balls

Rice Krispies® Marshmallow Treats

Turtle Bars

Chewy Cherry Almond Bars

Title says it all.

Ingredients:

1 cup Butter, softened
2 cups Brown Sugar, packed
2 tsps. Baking Powder
1 Egg
1 tsp. Almond Extract
2 cups Flour
2 cups Rolled Oats, (Oatmeal, but not instant)
1/2 cup Almonds, Blanched, sliced
1 12-oz. jar Cherry Preserves, (1 cup)

Directions:

Preheat oven to 350°F.

Line a 13"x9" inch cake pan with foil, extending foil over the long sides of the pan.  It is not necessary to have foil cover the short sides.  Grease foil and the short sides with butter, but not part of the 1 cup of butter listed above.  Set pan aside.

In a large bowl, beat the softened Butter with an electric mixer on medium to high speed for 30 seconds.  Add Brown Sugar and Baking Powder.  Beat until thoroughly combined, scraping side of bowl occasionally.  Beat in the Egg and Almond Extract until combined.  Beat in as much of the Flour as you can with the mixer.  Using a wooden spoon, stir in any remaining flour, the Regular Rolled Oats and the Almonds.

Remove 1/2 cup of the dough and set aside.  Press the remaining dough evenly into the bottom of the prepared baking pan.  Spread with the Cherry Preserves.  Crumble the remaining dough evenly over preserves layer.

Bake in the preheated oven about 35 minutes or until lightly browned.  Cool completely in pan on a wire rack.  Using the edges of the foil lift the uncut bars out of the pan.  Cut into 36 bars.

Notes:

To store, place bars in layers in an airtight container with wax paper between each layer.

Aunt Arlene did not put nuts in her cookies.

The first time I made these I omitted the almonds.  I used a black pan and I probably should not have baked them 35 minutes.  The second time I included the almonds and I reserved 3/4 cup of dough which I put into the freezer for a while to make it easier to crumble.  I baked them in a non-black metal pan and indeed they needed to be baked 35 minutes.  I prefer them with the almonds.

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Other Information:

Source: Arlene Berberich, my aunt and godmother

Times:
Preparation: 0:25
Cool: 2:00
Total: 3:00

Yield: 36 bars
Servings: 36

Nutrition Facts per Serving:
171 Calories
7g Fat (34.2% calories from fat)
2g Protein
27g Carbohydrate
1g Dietary Fiber
20mg Cholesterol
90mg Sodium.

Exchanges per Serving:
1/2 Grain(Starch)
0 Lean Meat
1 1/2 Fat
1 Other Carbohydrates.

Rainbow Line

Copyright 2006-2024 by Keith Langeneckert.  All rights reserved.