Ingredients
Short Dough:
1# Butter softened
3/4 Cup granulated Sugar
1 teaspoon Salt
2 Eggs room temperature
3 cups Flour
Topping:
1 cup Sugar
2 sticks Butter
1 teaspoon Almond Extract
4 Tablesppons Honey
4 Tablespoons Cream
6 cups Sliced Almonds
1 Cup golden Raisins
When cool Drizzle with 4 oz. melted chocolate.
Preparation
Preheat oven 350 degrees
Short Dough: Cream Butter, Sugar and Salt in mixer until well blended. Add Eggs, mix until thoroughly blended. With spatula spread in a layer on a 17"x11" Jelly roll pan or 1/2 commercial sheet pan.
Bake in 350 degree oven until golden brown about 20 minutes. Remove from oven.
While short bread is baking make topping.
Topping: In a large saucepan melt the 2 sticks of Butter over medium high heat add 1 cup Sugar and cook until blended, stirring often. Add Almond extract, Honey and Cream cook until bubbly, add sliced Almonds and Raisins continue sitrring until well blended. Spread in an even layer over baked short dough and return to oven and bake until Almonds are a deep golden brown, about 10 minutes or longer.
Remove from oven and cool in pan. When completely cool drizzle with melted chocolate “Jackson Pollack” style. Cool Completely. When cool run knive around edge, and turn upside down on cutting board until full sheet of cookie pops out. I generally start by cutting into thirds lengthwise then cut into desired shapes or sizes from the three rectangles.
