Surprise the brown baggers in your family by tucking in one of these cookies with the usual lunchtime fare. Chewy and easy to make, they are topped with a rich caramel-nut glaze.
¾ cup all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
2 large eggs
½ cup granulated sugar
¾ cup chopped almonds
¾ cup firmly packed brown sugar
2 tablespoons butter or margarine
1 tablespoon milk
In a medium-size bowl, combine flour, baking powder, salt, eggs, granulated sugar, ½ cup of the almonds and ½ cup of the brown sugar; beat until well blended. Spread batter evenly in a greased 9-inch-square baking pan. Bake in a 350 degrees oven until a wooden pick inserted in center comes out clean (about 20 minutes).
Meanwhile, melt butter in a small pan over low heat. Stir in remaining 1/4 cup almonds, remaining ¼ cup brown sugar, and milk. Remove pan from heat.
Spread almond-sugar mixture evenly over hot baked cookies. Broil about 4 inches below eat until topping is bubbly all over and golden brown (about 2 minutes). Let cool in pan on a rack. To serve, cut into bars. Make about 24 cookies.
¾ cup all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
2 large eggs
½ cup granulated sugar
¾ cup chopped almonds
¾ cup firmly packed brown sugar
2 tablespoons butter or margarine
1 tablespoon milk
In a medium-size bowl, combine flour, baking powder, salt, eggs, granulated sugar, ½ cup of the almonds and ½ cup of the brown sugar; beat until well blended. Spread batter evenly in a greased 9-inch-square baking pan. Bake in a 350 degrees oven until a wooden pick inserted in center comes out clean (about 20 minutes).
Meanwhile, melt butter in a small pan over low heat. Stir in remaining 1/4 cup almonds, remaining ¼ cup brown sugar, and milk. Remove pan from heat.
Spread almond-sugar mixture evenly over hot baked cookies. Broil about 4 inches below eat until topping is bubbly all over and golden brown (about 2 minutes). Let cool in pan on a rack. To serve, cut into bars. Make about 24 cookies.
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