Cookies

This photo comes to you in a circuitous route courtesy of Kent. He sent us on a wild chase with a too cool site - Taste Spotting. From there we hop off to And Now for Something Completely Delicious where we find this delightful recipe. I only made a half batch and so put it in a 9.5" square pan, but it is more than plenty! The cookies are very thick and rich, somewhat soft and oh so delicious! I sprayed my hand with Pam and just used my hands to press the cookie dough into the pan. I followed someone else's advice and used the full 1 Tbs. of vanilla in the frosting, but I don't think I'd do that again as mine was a bit off due to the alcohol content of the extract. I'm thinking that cinnamon would be AWESOME!! Anyway, these are incredible!

Full Recipe:
Sugar Cookie Bars

From The Repressed Pastry Chef

Makes 24 bars

1 c. butter, at room temperature

2 c. sugar

4 eggs

2 tsp. vanilla extract (I used ½ almond extract)

5 c. flour

1 tsp. salt

½ tsp. baking soda

Preheat oven to 375º. Grease a 13 x 18 inch sheet pan and line with parchment paper.

In a medium bowl, combine the flour, salt and baking soda and set aside. In the bowl of an electric mixture, cream together the butter and sugar until light and fluffy, about 3 minutes on medium high. Add the eggs one at a time, mixing after each. Add the vanilla. Add the flour mixture in 2 addition, mixing until just combined.

Press the cookie dough into the sheet pan, using a greased spatula or parchment paper to spread it evenly. Bake for 10-15 minutes until lightly golden and a toothpick inserted into the middle comes out clean. Cool completely.

Buttercream frosting

½ c. shortening

½ c. butter, at room temperature

4 c. confectioners sugar

1 Tbs. vanilla extract

4-5 Tbs. milk

Pinch of salt

In the bowl of an electric mixer, cream together the shortening and butter until combined and smooth. Add the vanilla and salt and mix until combined. Add the confectioners sugar 1 cup at a time, mixing after each addition. Cream together on medium high for about a minute. Add the milk 1 tablespoon at a time, mixing until smooth. I only needed 4 tablespoons of milk to get a light spreadable consistency, but you may find you need more.

Spread onto cooled cookies. Slice into bars and serve.