This buttery cross between a cake and bar cookie is simple to make and surprisingly delicious and addictive.
- 1 cup butter, softened
- 1 cup sugar
- 1 egg, slightly beaten
- 1 tsp baking powder
- 1 tsp almond extract
- 2 cups flour
- Slivered almonds to decorate top (optional)
- Cream together butter & sugar. Add the baking powder, almond extract and 2/3 of the beaten egg and beat until moist. Beat in flour gradually, until just mixed.
- Press into a 9” inch round pan, spread the remaining egg on top and sprinkle with slivered almonds, if using. Bake at 350 degrees for 30-40, or until golden. Let cool before serving.
- Store in an airtight container at room temperature for 3-4 days.