COOKIE BARS All_Purpose Flour | Baking Powder Baking Soda | Cinnamon Cardamom | Ginger Honey | Molasses Dark Brown Sugar | Unsalted Butter Egg | Slivered Almonds LEMON COOKIE GLAZE Powdered Sugar | Lemon
In a bowl, whisk the dry ingredients together. Set aside. In a medium saucepan mix the honey and molasses. Heat the mixture until boiling. Remove from the heat. Pour the hot mixture into a large bowl and allow to cool until the sides of the bowl are just warm to the touch.
Beat with a hand held mixer until combined. Slowly add the flour mixture to the bowl and beat on low until the flour is mixed into the wet ingredients. Switch to a wooden spoon when the dough gets too stiff to beat with the mixer. Mix until combined.
Add the toasted almonds to the bowl and mix well until the almonds are evenly mixed in. Spread the batter into the prepared jelly roll pan. Bake in the preheated oven for 20 to 22 minutes. Remove from the oven and place the pan on a wire cooling rack. Cool completely.
Add the lemon juice and lemon zest to the powdered sugar. Mix the glaze ingredients with a wire whisk until all lumps of powdered sugar are dissolved. Spread over the glaze over the top of the baked and cooled sheet of cookie batter. Allow the glaze to harden for about 30 minutes.