Almond Caramel Bar Cookies



3/4 cup butter, at room temperature

1/3 cup sugar

1 Tablespoon lemon zest

1 1/2 cups flour

1/4 cup cornstarch


6 Tablespoons butter

1/3 cup packed dark brown sugar


1 cup slivered almonds

1 1/2 Tablespoons milk

Honey Tips

Honey Is Sweeter Than Sugar

Due to the high level of fructose, honey is 25% sweeter than table sugar.


Preheat oven to 350°.Dough: In a large bowl, beat butter with mixer until light. Add sugar and lemon zest. Continue beating until fluffy. Mix together flour and cornstarch. Add to butter mixture and mix until crumbly. Press into an ungreased 8-inch square pan. Prick dough with tines of fork. Bake 20 minutes, or until surface just begins to brown. Remove from oven.Topping: In a saucepan, over medium high heat, stir together butter, brown sugar and honey. Continue stirring until mixture comes to a boil. Allow to boil no more than 2 minutes. Remove from heat. Stir in almonds and milk. Spread on top of crust. Bake an additional 20 minutes, or until caramel topping is bubbly. Cool completely before cutting into bars. Yield: 2 dozen cookies.