Wednesday, July 7, 2010

Sugar cookie bars

I hope everyone had a great Fourth of July weekend. My weekend was full of events. I thought having a three day weekend would mean a lot of time to relax, to eat, to bake, etc. I did a lot of eating, but I didn't do much relaxing or baking.

One of the few things I did find time to make were these sugar cookie bars for our barbecue. I had seen these sugar cookie bars from The Girl Who Ate Everything. They looked so simple to make and while I don't normally frost my sugar cookies, her spring colored frostings made me want to similarly decorate mine.

With it being July 4th, I decided to make my cookies patriotic with some white frosting and red and blue sprinkles. I made the frosting layer pretty thin because no one in my family really enjoys frosting. These cookies are really easy to make.

I followed the recipe as is, except for the frosting. I used powdered sugar and milk to make a glaze type frosting.

Sugar cookie bars (adapted from The Girl Who Ate Everything)

Ingredients

1 cup butter, room temperature
2 cups sugar
4 eggs
2 tsp vanilla
5 cups flour
1 tsp salt
1/2 tsp baking soda

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

2. In a separate bowl combine
flour, salt, baking soda and stir with a whisk to combine. Add to wet
mixture and mix just until combined. Spread on a greased baking sheet
(use a 13 x 9 pan).

3. Bake at 375 degrees for 10-15 min, until light
golden brown or until a toothpick comes out clean (they won't look done
so do the toothpick test). Cool completely and frost.

Frosting/glaze

Ingredients

  • 1 cup confectioner’ s sugar
  • 1 1/2 tbsp. milk

Directions

1. In
small bowl, stir together sugar, milk until sugar
is completely dissolved. If mixture is too thick, add a little more
milk. If too thin, add more sugar.  You can add a couple of drops of
food coloring for different colored glazes.

 

3 Responses to “Sugar cookie bars”

  1. 1

    Fat Fudge — July 7, 2010 @ 11:24 am

    Yours look better, Robyn’s look really dry.

  2. 2

    W — October 21, 2013 @ 4:31 am

    How much does this receptive yield ? Thanks :)

    • Kirbie replied: — October 21st, 2013 @ 8:01 am

      It makes a 13 by 9 inch pan.

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