This recipe was clipped from Parade Magazine and published in 1985. The recipe is typed below along with a scanned copy.

Almond Bar Cookies

INGREDIENTS

For 3- to 5-dozen cookies baked in a pan 15 1/2 by 11 inches:

1 cup granulated white sugar
3/4 cup dark brown sugar
1 teaspoon pure vanilla extract
2 “large” eggs
1/3 cup fresh peanut oil
2 tablespoons cold water

THE DRY INGREDIENTS

2 1/2 cups all-purpose flour
1 teaspoon each: salt and cardamom
2 teaspoons each: cinnamon and double-action baking powder
2 cups sliced almonds, toasted

The dough. Beat the sugars, vanilla, eggs, oil and water together in a bowl to dissolve sugars. Blend the dry ingredients in another, larger bowl. Using a heavy-duty mixer or a strong arm, beat the two mixtures together to make a heavy dough. Add droplets more water if dough is too thick to spread in the next step.

Into the pan. Butter the pan, line with buttered wax paper, dust with flour and knock out excess. With wet hands, press the dough into the pan, cover with plastic wrap, smooth dough under it with your hands. Remove the plastic.

First baking. Bake in the middle level of a 325° oven for 25 minutes or until firm. Remove and cool 10 minutes. Unmold onto a board, peel off wax paper and cut as illustrated below.

Second baking. Arrange cookies on 2 baking sheets and return to a 300° oven for about 40 minutes, until cookies are lightly browned, crisp to the touch and crunchy to the tooth. (This second baking also gives them a much more interesting taste.)

Serving and storing. Cool on a rack. Shake on powdered sugar, if you wish, or serve as is. Unpowdered cookies keep for weeks in an airtight container.