Sugar Cookie Bars

Sugar Cookie Bars

Oh, what a week!!! Such a good freakin’ week!

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Aside from the flat one of our cars has, things are rockin’!! Autumn is better from last week’s horribly, sucky, killer double ear infection. Price had a great time back in NY over the weekend doing Bachelor Party things for one of his friend’s. Autumn and I did some great shopping over the weekend. It’s a short work week with a holiday this upcoming weekend.

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We are heading up to Maine for the holiday, and I can’t wait for it! I am so excited for this yearly summertime visit. We’ve never been for a visit at the Fourth of July so it’s going to be fun to experience it on the island. I already bought some snacks and goodies for us to bring up there for our visit. And I have recipes planned too. I might be bringing my Kitchenaid Stand Mixer with me…

Yep, I have no shame. It’s coming with me! I have donuts planned. yes!!!!!

And I wouldn’t mind if I got to make these Sugar Cookie Bars again.

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That’s how your celebrate the country’s birthday… stuffing your face with sugar cookie bars.

I’ve blogged them about before, but I had to repost them as I love them so dang much. Making them again was a win for me, and sharing them again (I figure) is a win for you. Totally.

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They are a soft, buttery, sugar bomb. Imagine sugar cookies, but softer. They stay soft and chewy, which is the best way for a cookie to be. I seriously don’t understand crisp cookies, which is why I l-o-v-e these so much.

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Now I decorated them with red frosting and red, white, and blue sprinkles to jazz them up for the 4th, but you can make them all sorts of pretties for any holiday by what sprinkles you use. Duh! (Side note: I need these!!)

What are your 4th of July plans? You better say you are making these!!!!

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Sugar Cookie Bars

Makes 24/32 bars

Ingredients:

For the cookie bars:

  • 5 Cups flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 Cup room unsalted butter, room temperature
  • 2 Cups sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract

For the frosting:

  • 2 sticks of room temperature unsalted butter
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 4 cups confectioners’ sugar
  • 3-5 tablespoons milk
  • Food coloring gel
  • Sprinkles

Process:

  1. Preheat the oven to 350 degrees F and line a large metal pan (9″x13″) with aluminum foil or parchment paper and grease.
  2. In a medium bowl, whisk together the flour, salt, and baking soda. Set aside.
  3. Beat the butter and sugar until light and fluffy. Add the vanilla extract and the eggs, one at a time. Mix until fully incorporated, scraping down the sides as needed. Add the flour mixture a little at a time until just combined.
  4. Using your hands or a greased flat bottomed glass, press the cookie mixture into the baking pan. Bake for 20-25 minutes, until light golden brown and when a knife tip is inserted in the center it is clean upon removal. Gently lift out the cookie bars from the pan and cool completely on a wire rack.
  5. To make the frosting: Cream together the butter until smooth. Add the vanilla extract and salt to the mixture. Slowly add the confectioners’ sugar until the frosting is smooth. Add the gel food coloring until the desired color is reached. Add the milk in 1 tablespoon at a time to create a smooth texture.
  6. Evenly spread the frosting over the cool sugar cookie bars and add sprinkles. Cut into even sized bars.

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Thanks for visiting. Please leave me a comment to provide some feedback. I appreciate all the comments I receive. 

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Top 24 Recipes of 2012

What a year 2012 has been!! It’s been a crazy busy year for me. We bought a house, moved towns, had a summer filled with traveling near and far, and our later part of the year has finally allowed us to catch our breath. And now we’re getting a dog. We just never stop.

It was fun to go back through the blog to pick out 12 fan favorite and my 12 favorite recipes that I wanted to share again. Out of sight, out of mind… but these recipes need to have a special place in my dinner/dessert/drink repertoire. And I hope your’s as well.

So here’s the 24 recipes of 2012!

January

Fan Favorite: Spaghetti with Chickpeas

My Favorite: Spinach Salad with Shrimp, Avocado, and Grapefruit with Citrus Vinaigrette

February

Fan Favorite: Very Berry Sangria

My Favorite: Biscoff Cheesecake Stuffed Strawberries

March

Fan Favorite: Quinoa and Brussels Sprouts Salad

My Favorite: Irish Coffee Blondies

April

Fan Favorite: Slow Cooker ‘Roast’ Chicken

My Favorite: Peanut Butter Cup Ice Cream

May

Fan Favorite: Sugar Cookie Bars

My Favorite: Garlic Lemon Shrimp

June

Fan Favorite: Cheesy Garlic Knots

My Favorite: Garlic Butter Noodles with Scallions and Sambal

July

Fan Favorite: Baked S’mores Bars

My Favorite: Honeydew Melon Sorbet

August

Fan Favorite: S’mores Chex Mix

My Favorite: Mini Creamsicle Cheesecakes with Creamsicle Oreo Cookie Crusts

September

Fan Favorite: Spiced Black Bean, Grilled Avocado, and Goat Cheese Tacos

My Favorite: (I had 1 recipe post for all of Sept… WTF… ha!)

October

Fan Favorite: Bacon, Mushroom, Onion, and Cheese Stuffed Bread

My Favorite: Apple Pie Squares

November

Fan Favorite: Extra Cheesy Brussels Sprout Gratin

My Favorite: (Almost) No Baste Bacon Covered Turkey

December

Caramel Chocolate Kiss Cookies

Fan Favorite: Caramel Chocolate Kiss Cookies

sausage and lentil soup

My Favorite: Sausage and Lentil Soup

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I hope that everyone has a fantastic time celebrating New Year’s Eve and that they have an amazing year ahead!

Sugar Cookie Bars

I feel that the blog-osphere blew up this spring since just about everywhere I looked I saw sugar cookie bars. Same goes for pinterest… sugar cookie bars all over the place. Well, I figured I would join in on the fun and make some. Once I made them I kept asking myself why I didn’t make them sooner!!

 

 

I made a batch for the general contractors working on the project that is keeping me so busy at work. I’m busy but they are slammed working on the project. They have to take turns working on Saturdays supervising the work that is underway as well as the normal M-F 10hr days. Which is exactly why I brought these babies in to them one Saturday morning. I then heard the following Monday how they were flying off the carrier that I carried them in on. Thankfully everyone really enjoyed them 🙂

 

 

I used the sugar cookie bar recipe from Kita’s blog Pass The Sushi. I made some adjustments because I didn’t have a lemon so I didn’t use the lemon zest that original recipe called for and I think that the bars didn’t hurt from it. Once I had it all laid out I realized that I didn’t have that large of a baking sheet for the cookie bars. I used a 9×13 lined pan and just adjusted the length of baking. The hardest part is knowing then they are done as they are still very soft in the middle. Once I tested the cookies with a small knife and it was clean upon removal I took them out to cool. I suggest that you wait for them to cool for a few hours or over night, which will help them set up in the center and prevent the frosting from melting when put on the bars. I had some melting as I was rushing because I was making them at 6am to delivery around 8.30… learn from my foolish goofs!

Sugar Cookie Bars

-Serves 32-

Ingredients:

For the cookie bars:

  • 5 cups flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 sticks of room temperature unsalted butter
  • 2 cups sugar
  • 4 large eggs
  • 2 teaspoon vanilla extract

For the frosting:

  • 2 sticks of room temperature unsalted butter
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 4 cups confectioners’ sugar
  • 3-5 tablespoons milk
  • Food coloring gel
  • Sprinkles

Process:

  1. Preheat the oven to 350 degrees F and line a large metal pan (9″x13″) with aluminum foil or parchment paper and grease.
  2. In a medium bowl, whisk together the flour, salt, and baking soda. Set aside.
  3. Beat the butter and sugar until light and fluffy. Add the vanilla extract and the eggs one at a time. Mix until fully incorporated, scraping down the sides as needed. Add the flour mixture a little at a time until just combined.
  4. Using your hands or a greased flat bottomed glass, press the cookie mixture into the baking pan. Bake for 20-25 minutes, until light golden brown and when a knife tip is inserted in the center it is clean upon removal. Gently lift out the cookie bars from the pan and cool completely on a wire rack.
  5. To make the frosting: Cream together the butter until smooth. Add the vanilla extract and salt to the mixture. Slowly add the confectioners’ sugar until the frosting is smooth. Add the gel food coloring until the desired color is reached. Add the milk in 1 tablespoon at a time to create a smooth texture.
  6. Evenly spread the frosting over the cool sugar cookie bars and add sprinkles. Cut into even sized bars.

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Thanks for visiting. Please leave me a comment to provide some feedback. I appreciate all the comments I receive. 

4.13-15: Weekend Recap

made taco salads for dinner | TV shows and Nationwide Race | up early to make sugar cookie bars | clean the kitchen up | get ready for the day | drop off sugar cookie bars | Haymarket | breakfast on the park at the end of the Greenway | Price went to work and I went back home | put away groceries | napped while watching independence day | made lunch | met Price and Em to see the Hunger Games | had dinner at Parish Cafe | Peach Smashes and a Zuni Roll | long night of jokes stories and drinks | late night train ride | dive in bed | Price surprised me for the day’s plans: a whale watch | breakfast & peach Bellinis | go to Plymouth | 4+ hour whale watch | saw lot of whales and dolphins | haddock and popcorn shrimp for dinner | Price did laundry | tidy up the apartment for people to see it | blogging | Mad Men