Wednesday, May 8, 2013

Sugar Cookie Bars

How I love these cookies.  Let me count the ways:
  1. They're easy.
  2. They're tasty.
  3. They're soft and chewy (and not dry).
  4. One batch makes a lot.
  5. They're just happy and cute!
I may never make rolled sugar cookies again.  When you consider how much work goes into making the dough, chilling the dough, rolling the dough, cutting out the dough, baking multiple batches, cooling multiple batches, then frosting multiple batches...

Have I convinced you to try these yet?

slightly adapted from Anissa's Kitchen

1 cup (2 sticks) butter, softened
2 cups sugar
4 eggs
1 Tbsp. vanilla
5 cups flour
3/4 tsp. salt
1/2 tsp. baking soda

Preheat oven to 375 degrees.  Grease a 13x18-inch baking pan.  In a large bowl, cream butter and sugar until light and fluffy.  Add eggs, one at a time, mixing after each egg.  Add vanilla and mix well.  In a separate bowl, whisk together flour, salt, and baking soda; add slowly to egg mixture until thoroughly combined.  Spread dough evenly in pan (I find this is easiest to do with damp hands - re-wetting as necessary).  Bake for 10-15 minutes or until light golden brown and a toothpick comes out clean.  Cool completely.

1/2 cup butter, softened
1/2 cup shortening
1 tsp. vanilla
pinch of salt
4 cups powdered sugar
5 Tbsp. milk, half-and-half, or cream
food coloring, optional

Beat butter and shortening until smooth and creamy; add vanilla and salt.  Alternate adding milk and powdered sugar until frosting is spreading consistency.  Add food coloring, if desired.  Before frosting bars, use a knife and cut around inside edge of pan to loosen sides.  Frost, then cut bars.  I usually cut 5x8 for a total of 40 bars.

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