Merciful God, You are great in compassion and Your tenderness for us is without measure. We ask You to give us today our daily bread, and also provide for the needs of all of Your hungry children around the world. Through Christ Your Son and Our Lord. Amen.

Monday, April 26, 2010

Sugar Cookie Bars

Another dessert for your hips. You can thank me later.

A few weekends ago we had multiple desserts going on at once, and these pretty little Sugar Cookie Bars were one of them. I took a Spring Snow Cake to my friend Joanie's house for dessert to her dinner, but I wasn't sure all the kids would go for it. She has one particularly sweet son who I know prefers a treat with a little less zip than lemon cake. I happen to know that he really enjoys frosted sugar cookies, so when I saw this recipe at the recipegirl I figured I would have a willing taster in the crowd.

These bars were yummy. They are just like a frosted sugar cookie (a lot like the recipe I use, in fact), but ten thousand times easier (maybe just a slight exaggeration, but hey -- no rolling and cutting!). The recipe makes a huge pan, and I sprinkled half with green sugar and half with chick and bunny sprinkles. The kids really enjoyed them, and I admit I ate one for breakfast the next day with a cup of tea. Yum.

Frosted Sugar Cookies
32 cookies

Printer version

1 cup unsalted butter, at room temperature
2 cups granulated sugar
4 large eggs
2 t. vanilla extract
5 cups all-purpose flour
1 t. salt
1/2 t. baking soda

1/2 cup butter; at room temperature
1/2 cup shortening
1 t. vanilla extract
pinch of salt
4 cups powdered sugar (sift after measuring)
5 T. milk
food coloring, if desired

In a large bowl with an electric mixer, cream butter and sugar until fluffy. Add eggs, one at a time, mixing after each egg. Mix in vanilla.

In a separate bowl whisk together flour, salt & baking soda. Add to wet mixture and mix just until combined. Spread on a greased, rimmed baking sheet (use a 13 x 18 pan). The dough will be just like cookie dough- heavy & sticky- so it’s best to spray your hands with a little nonstick spray and use them to help mold the dough into the pan.

Bake at 375 degrees for 10-15 min, until light golden brown or until a toothpick comes out clean. Cool completely before frosting.

In a large bowl, beat butter and shortening together until smooth and creamy. Mix in vanilla and salt. Add powdered sugar (1 cup at a time) until combined, then add milk & mix until smooth and spreading consistency. Add a few drops of color, if desired. Spread over cooled cookie, then cut into bars.



Lisa said...

These look yummy too! For many years I really enjoyed rolling and cutting and making fancy cookies but I have come to understand the beauty of bar cookies lately.

Cindy said...

I made these last night and all four of my boys loved them. I put colored sugar on about 1/3 of the pan before baking because a few of them don't love frosting. I frosted the rest. Both ways were delicious. I had one with my coffee this morning - yum!

Nic said...

I have kind of a random question for ya: do you think these would make a good base for fruit pizza? Thanks!

scmom (Barbara) said...

Nic, Yes it would, but I would not use the entire batch for one pizza. It bakes up very thick and I think that's probably too much dough for a fruit pizza.If you are using a round pizza pan -- maybe a 12 or 14 inch -- I would use maybe half or a little more than half. Good luck!

Nic said...

Your bars did look very thick (and delicious!) so I was planning on doing 1/2 in a 9x13 pan. I'll do anything to get Hubs to eat some fruit! :)