93 FALL BAKING
Cinnamon
& Cardamom
Layer Bars
MAKES 1 (17X12-INCH) PANThick layers of cardamom-scented
fi lling give these cookies unbeatable
fall fl avor.COOKIE LAYERS
1 cup unsalted butter, softened
1½ cups confectioners’ sugar
1 large egg
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt
¼ cup sliced almondsSPICE FILLING
2¼ cups firmly packed
light brown sugar
1 cup plus 1 tablespoon
unsalted butter, melted(^3) tablespoons ground cinnamon
1½ teaspoons ground cardamom
- Preheat oven to 350°. Spray a
rimmed 17x12-inch baking sheet
with cooking spray. Line pan with
parchment paper, letting excess
extend over sides of pan. - For cookie layers: In a large
bowl, beat butter and
confectioners’ sugar with a mixer
at medium speed until fluffy, 3 to
4 minutes, stopping to scrape sides
of bowl. Beat in egg and vanilla. - In a medium bowl, whisk
together flour, baking powder,
and salt. With mixer on low speed,
gradually add flour mixture to
butter mixture, beating until
combined. Press dough into
prepared pan. Using a knife, score
dough crosswise into 3 (12x5½-
inch) rectangles. Sprinkle almonds
over one rectangle. - Bake until edges just begin to
brown, 18 to 20 minutes. Let cool
completely on a wire rack. - For spice filling: In a large bowl,
stir together brown sugar, melted
butter, cinnamon, and cardamom. - Using excess parchment as
handles, carefully transfer cookie
to a cutting board. Using a serrated
knife, cut along scored lines to
create 3 rectangles. Place 1 plain
cookie on cutting board; spread
with 1 cup spice filling. Repeat
with remaining plain cookie, and
place on top of filling-topped
cookie. Top with almond-topped
cookie, gently pressing layers to
adhere. Chill for 30 minutes before
cutting. Use a serrated knife to cut
into bars.