Ingredients:
Cookie Dough
1 1/2 - cups sugar
1 - cup butter, softened
8 oz - cream cheese, softened
1 - egg
1/2 - teaspoon almond extract
1 - teaspoon vanilla
1/2 - teaspoon baking soda
1 - teaspoon baking powder
2 1/2 - cups all purpose flour
optional 1/2 cup finely ground almonds
Simple Chocolate Ganache
16 ounces bittersweet or semisweet chocolate, chopped fine (or use chips)
16 ounces (2 cups) heavy cream
optional 2 teaspoons almond extract
Heat the heavy cream in a quart-sized, microwavable container and microwave for 3 to 4 minutes on high, or until it just begins to simmer; be careful not to allow cream to boil over. Pour the cream over the chocolate and let stand for 2 minutes. Smooth with a wooden smooth till glossy and lumps are gone
FROSTING:
1/2 - cup butter softened
4 oz - cream cheese, softened
3 1/2 - cups powdered sugar
3-5 - tablespoons milk
1 - teaspoon vanilla
optional 2 tsp. almond extract
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Preparation:
In a large mixing bowl or stand mixer beat the butter, cream cheese, sugar, and egg until nice and frothy. About 4 minutes. Add the vanilla and almond extract and beat for 1 minute more. In a small bowl combine the flour, baking powder and baking soda. Mix them around so that all ingredients are well incorporated. Add the flour mixture to the butter mixture and beat for about 2 minutes. Press the dough into a large jelly roll (cookie sheet with sides) pan (12 x 18) Bake at 350 degrees for 20 minutes. Let the pan cool completely. To make the frosting, in a medium sized bowl (or your stand mixer) combine the butter and cream cheese. Beat for about 2 minutes. Add the powdered sugar, milk, vanilla and food coloring. Mix for 1-2 minutes or until smooth.
Assembly: Let your sugar cookie cool to room temperature. Make your ganache and do a smooth layer on top. Pop into fridge for until ganache is completely cool and harden. Then do a layer of cream cheese frosting on top and sprinkle almonds. Cut into bars.
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