Blood Orange Bars

PREPARE SUGAR COOKIE CRUST: Line an 8-inch x 8-inch baking pan with parchment paper and spray the bottom and sides with baking spray and set aside. Preheat oven to 325-degrees. In the bowl of a stand mixer, affixed with the paddle attachment, cream together the butter and sugars. Add the vanilla extract and almond extract to the bowl and mix until incorporated. Change the mixer to low speed and add the flour, salt and nutmeg. Mix until just combined. Remove the bowl from the mixer and use a rubber scraper to ensure all ingredients are incorporated. Drop cookie dough into prepared pan and press into an even layer.

Bake crust in 325-degree oven for 19-20 minutes, or until the edges start to turn a light brown color.

PREPARE BLOOD ORANGE FILLING: While the crust is baking, prepare the filling. In a large bowl, add the sugars and flour to a sifter and sift. Whisk in all three eggs, Blood Orange juice, orange zest and vanilla extract (and red food coloring if using).

Once crust is baked, remove from the oven and pour the Blood Orange filling on top. Return the bars to the 325-degree oven and bake for an additional 24-27 minutes or until the middle is set and not jiggly.

Remove from oven and let set on the counter for 30-45 minutes before transferring to the refrigerator to set completely. Sprinkled with a generous dusting of powdered sugar when ready to serve.