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    Russell Watson's Orangeburst Cookie Bars


    Source of Recipe


    Internet

    List of Ingredients




    1 (18-oz.) pkg. Pillsbury Refrigerated Sugar Cookies
    1 cup chopped hazelnuts (filberts) or almonds
    1/2 cup sugar
    5 teaspoons All Purpose Flour
    1/3 cup light corn syrup
    1 tablespoon grated orange peel
    1/4 cup orange juice
    1 tablespoon butter or margarine, melted
    1 egg
    1 to 3 tablespoons powdered sugar, if desired

    Recipe



    Heat oven to 375 F. Cut dough into 1/2-inch-thick slices. Arrange slices in bottom of ungreased 13x9-inch pan. With floured fingers, press dough evenly to form crust. Sprinkle with 1/2 cup of the hazelnuts; press firmly into dough. Bake at 375 F. for 10 to 12 minutes or until dough is puffed.

    Meanwhile, in medium bowl, combine sugar and flour; mix well. Add corn syrup, orange peel, orange juice, butter and egg; with wire whisk, blend until smooth. Stir in remaining 1/2 cup hazelnuts.

    Carefully pour corn syrup mixture over partially baked crust. Reduce oven temperature to 350 F.

    Bake at 350 F. for 18 to 23 minutes or until edges are golden brown and filling is set. Cool 10 minutes. Sprinkle with powdered sugar. Cool 50 minutes or until completely cooled. Cut into bars.

    Yield: 24 bars
 

 

 

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