Shortbread Cookie Bars

Place butter, flour, sugar and flavoring of your choice in bowl of food processor, or use a hand mixer and blend until combined. Press evenly into one standard size (10 x 15 inch) cookie sheet with sides.

Mix eggs, brown sugar, chocolate chips, almonds and almond extract with a fork. Spread over unbaked base.

Bake on lower shelf of preheated 350 F oven for 20 minutes.

VARIATIONS: Instead of chocolate, almonds and almond extract, add a 6 ounce bag butterscotch chips, 1/2 bag coconut and 2 cups coarsely chopped pecans.

For orange-chocolate bars, omit almonds and almond extract and add a small 8 ounce jar of orange marmalade to the topping before baking.

Or bake the shortbread base with no topping, remove from oven and spread with strawberry jam. When cool, sprinkle with confectioner’s sugar. Cut into bars.