Bee Sting Bars
|Firm butter/Firm margarine||1⁄2 Pound (1 Cup)|
|Sugar||3⁄4 Cup (12 tbs)|
|Chopped almonds/Slivered almonds||1 Cup (16 tbs)|
|Almond extract||1 Teaspoon|
|All purpose flour||1 3⁄4 Cup (28 tbs)|
|Baking powder||2 Teaspoon|
In a small pan, combine 1/2 cup of the butter, 1/4 cup of the sugar, honey, milk, almonds, and almond extract.
Bring to a rolling boil over medium-high heat, stirring; set aside.
In a mixing bowl, stir together flour, remaining 1/2 cup sugar, baking powder, and salt.
Cut remaining 1/4 cup butter into pieces and, with a pastry blender or 2 knives, cut into flour mixture until mixture is very crumbly and no large particles remain.
Add egg and mix with a fork until dough holds together.
Press dough evenly over bottom of an un-greased 10 by 15-inch rimmed baking pan.
Pour almond mixture over dough, spreading evenly.
Bake in a 350° oven for 20 to 25 minutes or until topping is deep golden.
Let cool in pan on a rack.
Cut into 2-inch squares; for smaller cookies, cut each square diagonally into 2 triangles.