Thursday, December 23, 2010


2¾ cups all purpose flour
2 t ground cinnamon
1 t baking powder
½ t baking soda
½ t salt
½ t ground cardamom
½ t ground ginger
½ cup honey
½ cup dark molasses
¾ cup packed brown sugar
3 T butter, melted
1 large egg
½ cup chopped toasted almonds (optional)
Glaze  (recipe follows)

Preheat oven to 350°F Grease 15x10" jelly roll pan; set aside.

Place flour, cinnamon, baking powder, baking soda, salt, cardamom, and ginger in medium bowl; stir to combine.

Combine honey and molasses in medium saucepan; bring to a boil over medium heat. Remove from heat; cool 10 minutes.

Stir in brown sugar, butter, and egg.

Place brown sugar mixture in large bowl. Gradually add flour mixture. Beat at low speed with electric mixer until dough forms, scraping down side of bowl once. Stir in almnds with spoon, if desired. (Dough will be slightly sticky.)

Spread dough evenly into prepared pan. Bake 20 to 22 minutes or until golden brown and set. Remove pan to wire rack; cool completely.

Prepare Glaze. Spread over cooled bar cookies. Let stand until set, about 30 minutes.

Cut into 2x1" bars.

Store tightly covered at room temperature or freeze up to 3 months.

Makes about 6 dozen bars.

1¼ cups powdered sugar
3 T fresh lemon juice
1 t grated lemon peel

Place all ingredients in medium bowl; stir with spoon until smooth.

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