This recipe originated from Simply Perfect Holiday Baking, Better Homes & Gardens and was submitted by Barbie Anderson. Dough Ingredients 1-3/4 cups All-Purpose Flour 2 teaspoons Baking Powder 3/4 teaspoons Salt 1/2 cup Butter, Softened 1 cup Sugar 1 Egg 1/2 teaspoon Almond Extract Milk 1/2 cup Almonds, Sliced, Chopped Icing Ingredients 1 cup Powdered Sugar, Sifted 1/4 teaspoon Almond Extract 3 to 4 teaspoons Milk Dough: Preheat oven to 325⁰F. In a small bowl, stir together flour, baking powder and salt. Set aside. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar; beat until combined. Beat in egg and almond extract. Add flour mixture, and beat until combined. Divide dough into four portions. Shape each portion into a 12”-long roll. Place two of the rolls four to five inches apart on an ungreased cookie sheet. Using your hands, flatten each roll until it is three inches wide. Repeat with remaining rolls on a second cookie sheet. Brush flattened rolls with milk and sprinkle with almonds. Bake one sheet at a time for 12 to 15 minutes or until edges are lightly browned. Almond Icing: In a small bowl, stir together one cup sifted powdered sugar, 1/4 teaspoon almond extract and 3 to 4 teaspoons of milk to reach drizzling consistency. While the bars are still warm, slice diagonally into 1”-wide sections. Transfer to wire racks and cool. Drizzle with Almond Icing. Makes 48 bars. To Bake Ahead: Layer iced cookies between waxed paper in an airtight container and cover. Store at room temperature for up to three days. For longer storage, layer un-iced cookies between waxed paper in an airtight container; cover and freeze for up to three months. Thaw and drizzle with icing.