Spiced Cookie Bark

1 c. flour
1/2 tsp. baking powder
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/4 tsp. ground nutmeg
3/4 c. sugar
1/2 c. butter, melted
1 tsp. vanilla
1/4 tsp. rum extract
3 T. coarse sugar
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 c. white chocolate chips

Heat oven to 375 degrees. Line a 15″x10″x1″ baking pan with aluminum foil, extending the foil over the ends; spray the foil lightly with non-stick cooking spray.
Combine flour, baking powder, 1/2 tsp. cinnamon, salt and 1/4 tsp. nutmeg in a bowl; set aside.
Combine sugar, melted butter, vanilla and rum extract in another bowl; stir until well mixed. Add the flour mixture to the sugar mixture; stir until combined. Press the dough evenly into the prepared pan.
Combine the coarse sugar, 1/4 tsp. ground cinnamon and 1/4 tsp. ground nutmeg in a small bowl. Sprinkle over the dough.
Bake 10-12 minutes or until the edges are light golden brown. Cool in the pan for 5 minutes. Remove from the pan to a cooling rack, using the foil ends. Cool completely.
Break the bark into pieces. Store in an air-tight container.
Optional: melt the white chocolate and drizzle over the cooled cookie bark. Let the chocolate set before breaking into pieces.

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