Strawberry Almond Bars...

Over the weekend, I wanted something sweet. So I found this recipe, given to me in the early '80s by a dear friend who lived in the same apartment building in New York City. Everyone seems to have it but the filling is usually apricot. I've never come across a recipe like this, using Solo Almond and Strawberry filling. The almond, while very sweet, seems to cut the richness of the dough. This recipe is definitely party size, but it can be cut in half with no loss in quality. I have never tried to freeze these bar cookies, so I do not know how they would be, if you did.



Strawberry Almond Bars

Ingredients:
2 cups butter, softened
2 cups sugar
4 large egg yolks
4 cups flour
2 cups chopped walnuts or pecans
1 8-ounce Solo Almond Paste
1 12-ounce Solo Strawberry pie filling
Confectioners' sugar

Preheat oven to 325 degrees F.

In a large bowl, cream butter and sugar until light and fluffy. Add yolks and mix well. Add flour and nuts and mix until well incorporated.

Divide dough in half. Wrap half in plastic and put in freezer while you make the base. Pat the remaining half of dough into a 15 ½ inch by 10½ inch jelly roll pan with slightly dampened hands, if necessary. Spread almond paste over surface to within ¼ -inch of edges. Top with strawberry filling and spread in the same way.

Remove dough from freezer and using a large grater; grate the dough evenly over entire surface of filling. Bake for 45 minutes to 1 hour or until golden brown.

Cut into 9 horizontal rows and 6 vertical rows (to make 54 bars) while still warm but cool completely in pan. Dust with confectioners' sugar and transfer bars to paper cups and a pretty serving tray or store tightly covered.

Makes about 54 bars

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George’s notes:

• You may substitute any brand pie filling, but I have always used Solo, as Caroline instructed in her original recipe.
• I have served these delectable bar/cookies cut in larger squares, served with a scoop of vanilla ice cream, as a dessert after a dinner.