- 1 cup butter, softened
- 1 cup sugar
- 1 egg, separated
- 2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon baking soda
- 1 cup slivered almonds
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolk. Combine the flour, cinnamon and baking soda; gradually add to creamed mixture.
- Press into a greased 15-in. x 10-in. x 1-in. baking pan. Lightly beat egg white; brush over dough. Sprinkle with almonds.
- Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 5 minutes; cut into bars. Cool completely. Yield: 2-1/2 dozen.
Originally published as Windmill Cookie Bars in Taste of Home February/March 2001, p49
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Reviewed Apr. 6, 2014
Reviewed Mar. 21, 2010
"Good but very rich."