Scandinavian Almond Bars

This post is sponsored by Heidi Swapp. I was selected for this opportunity as a community member of Snap. All content and opions are my own.

It’s almost Christmas cookie season! Who else gets excited about that like I do? They taste delicious, my house smells amazing, they’re beautiful, and perfect for giving to friends. Plus, at what other time can you simultaneously have 5 different cookie recipies going in your kitchen at the same time and no one will judge you!

Then half the fun is getting to package up all the goodies to give to family and friends. Heidi Swapp has put her brilliant design into this new line of holiday items available only at Jo-Ann stores (and online at joann.com.)

This is only a sampling of what’s in the line–bags, cards, tags, boxes, stickers, cookie cutters, and more, all at a variety of prices. There’s even a mini screen printing kit. I’m not sure I could pick a favorite! 

A favorite from my childhood is Scandinavian Almond Bars. Not only do they taste great, they’re unique because the cookies get cut into diagonal strips, instead of being a regular round cookie. They’ll definitely grab attention at your annual cookie swap or neighbor cookie plates.

 

They fit great in the gold treat bags.

Everything you see here is a Heidi Swapp design. What would be the perfect packaging for your favorite cookie?

Scandinavian Almond Bars

COOKIES:
1 3/4 cups flour
1/4 tsp salt
2 tsp baking powder
1/2 cup butter
1 cup sugar
1 egg
1/2 tsp almond extract
milk (for brushing on the dough)
1/2 cup sliced almonds, very roughly chopped
ICING: 
1 cup powdered sugar
1/4 tsp almond extract
3 to 4 tsp milk

Preheat oven to 325.
Beat butter in mixer then add sugar. Cream until light and fluffy. Add egg and 1/2 tsp almond extract. Add dry ingredients (flour, salt, powder) and combine. 

Divide the dough into 4 portions and form into 12 inch long rolls. Place two rolls 4-5 inches apart on a piece of parchment laid on a cookie sheet. Then press down to about 3 inches wide. Repeat on another cookie sheet (with parchment.) Brush dough with milk and sprinkle about 2 TBS almonds on each.

Bake for 12-14 minutes or until edges just start to brown. While warm, cut into diagonal strips, about 1 inch wide and cool completely on a rack. 

Combine icing ingredients, using enough milk to create a nice drizzling consistency and drizzle over the bars. Let icing harden before packaging.

So I’d love to hear, what’s your favorite Heidi Swapp item I have here, and what’s your favorite Christmas cookie? Go pick up the new, limited holiday products before they’re sold out!