———————————–CRUST———————————– 6 tb Butter or margarine
— softened 3/4 c C and H Powdered Sugar
1 c All-purpose flour
1 tb Milk
———————————-TOPPING———————————- 2 Eggs
1 c C and H Granulated Sugar
1/2 c Cocoa
2 tb Flour
1/2 ts Baking powder
1/2 ts Salt
1 ts Vanilla
1/4 ts Almond extract (optional)
1 c Chopped almonds or pecans
CRUST: Cream together butter and powdered sugar. Blend in 1 cup flour and milk. Spread evenly in bottom of ungreased 9-inch square pan. Bake in 350 degree oven 10 to 12 minutes.
TOPPING: Beat eggs slightly; combine dry ingredients and add to eggs. Blend in vanilla and almond extract; fold in almonds. Spread over hot baked layer; return to oven and bake 20 minutes longer. Cool; while warm, cut into 24 bars. Reprinted with permission from _From our Private Collection_ From the C and H Sugar Kitchen Electronic format by Karen Mintzias