Bee Sting Bars

Source: Sunset Cookie Cookbook

Ingredients

• 1 cup butter or margarine
• ¼ cup sugar
• 2 tablespoons honey
• 2 tablespoons milk
• 1 cup chopped or slivered almonds
• 1 teaspoon almond extract
• 1¾ cups flour
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 1 egg

Instructions

In a small pan, combine ½ cup of butter (1 stick), ¼ cup sugar, honey, milk, almonds, and almond extract. Stirring, bring to a rolling boil over medium-high heat. Remove from heat and set aside.

In a mixing bowl, stir together flour, remaining ½ cup sugar, baking powder, and salt. Cut second stick of butter into pieces, then cut into flour mixture using 2 knives 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 ungreased 10″ x 15″ baking pan. Pour almond mixture over dough, spreading evenly. Bake at 350° for 20 – 25 minutes or until topping is deep golden. Let cool in pan. Cut into 2″ squares — for smaller cookies, cut each square diagonally across.