Chocolate chip cookie bars (yeah, I could certainly update that photo!) have always been part of our dessert rotation…I could make them blind folded. So I thought I could do a similar pan cookie with sugar cookie dough. My first attempt was decent (they went to a Super Bowl party with my oldest…the 20 year old crowd has lower standards than I do!), but the consistency of the cookie wasn’t quite right. I added another egg and it was much improved. Frosting and sprinkles disguised the uneven rise…and gave us another Valentine’s Day/Super Bowl treat.
Frosted Sugar Cookie Bars…inspired by Allrecipes
1 cup butter, at room temperature…very, very soft (microwave just short of melted if your kitchen is cool)
1 1/2 cups sugar
2 teaspoons vanilla
2 3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter, at room temperature.
2 cups powdered sugar
1/2 teaspoon vanilla
1/4 cup whipping cream
Preheat oven to 375º. Cream together butter and sugar till smooth. Beat in eggs, then vanilla. Add dry ingredients and mix till well blended. Spread evenly in a greased 9 x 13 inch pan. Bake 20 minutes. Remove to rack to cool completely.
Beat butter till light and fluffy. Add powdered sugar,vanilla and cream. Beat for 5 minutes. Spread on cooled cookies. Garnish with sprinkles if desired.
I had the thrill of meeting three fellow food bloggers yesterday. Basilmomma, The Dutch Baker’s Daughter, and Wendy, The Weekend Gourmet, were in Indianapolis for The Taste of the NFL party celebrating the Super Bowl. We visited over breakfast like we had known each other for years. These gals are are nice as can be…if you haven’t visited their blogs, please do! I was so lucky they took time out of their busy schedules to see me~
A big thank you to Ridwan of Ridwan’s Kitchen for honoring me with not one, but two blogger awards. I hope you’ll check out his site, too, and his fabulous and inventive Asian cooking.