ALMOND SHORTBREAD BARS

2 cups all-purpose flour

1 crater sugarine

1 crater butter — malleable

1 egg — distant

1/4 teaspoon almond remove

1 tablespoon H2O

1/2 crater almonds — chopped

Heat oven to 350. In vast mixer bowl, mix flour, sugar, butter, egg yolk as well as almond extract. Beat during low speed, scraping play often, until particles have been fine, 2-3 minutes. Press upon bottom of greased 15x10x1-inch jelly-roll pan. In tiny bowl, kick egg white as well as H2O until frothy; brush upon dough. Sprinkle nuts over top. Bake for fifteen to twenty minutes, or until really easily browned. Cool completely. Cut in to bars.Makes about 2 1/2 dozen bars. Source: Land O Lakes Cookie Collection