Monday, November 1, 2010

Sugar Cookie Bars

Since some people don't like pumpkin so I felt like I needed to have a non-pumpkin dessert option at our Beer and Chili party.  I wanted something quick so I was thinking bar cookies.  That's when I thought of these sugar cookie bars.  After they were frosted I wanted to cut them into pumpkin shapes with a cookie cutter, but the cookies ended up being a little too thick to do that.  So after cutting two pumpkins, I switched to rectangles.  These cookies were quick and easy to bang out on the day of the party, and they turned out really tasty.  So if you're craving that cut-out cookie flavor, but don't want to spend all day rolling out the dough and frosting them, try this recipe!
Since I already had pumpkin cupcakes, I only made a half batch of this recipe and baked it in a 9x13 baking pan.
Sugar Cookie Bars
From The Repressed Pastry Chef via Beantown Baker
1 cup (2 sticks) butter, room temperature
2 cups sugar
4 eggs
2 tsp vanilla
5 cups flour
1 tsp salt
1/2 tsp soda

Preheat oven to 375.

Cream butter and sugar until fluffy. Add eggs, one at a time, mixing after each egg. Add vanilla & mix well.

In a separate bowl combine flour, salt & soda & stir with a whisk to combine. Add to wet mixture and mix just until combined.

Spread dough on a greased 11x17 jelly roll pan.

Bake for 10-15 min, until light golden brown or until a toothpick comes out clean. Cool completely and frost.

Buttercream Frosting
1 cup (2 sticks) butter, room temperature
1 tsp vanilla
2 Tbsp milk
4 cups sifted confectioners' sugar

In large bowl, mix the butter, vanilla and milk with an electric mixer until fluffy. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often.  Keep mixing until all of the sugar is incorporated.