Sugar Cookie Bars

Sugar Cookie Bars might be just the dessert you are searching for. This recipe serves 32 and costs 23 cents per serving. Watching your figure? This lacto ovo vegetarian recipe has 267 calories, 3g of protein, and 10g of fat per serving. 124 people found this recipe to be delicious and satisfying. This recipe from Recipe Girl requires unsalted butter, eggs, flour, and salt. It is perfect for Christmas. From preparation to the plate, this recipe takes roughly 38 minutes. All things considered, we decided this recipe deserves a spoonacular score of 14%. This score is not so super. Try Brown Sugar Cinnamon Sugar Cookie Bars, Sugar Cookie Bars, and Sugar Cookie Bars for similar recipes.

Servings: 32

Preparation duration: 25 minutes

Cooking duration: 13 minutes

 

Ingredients:

1/2 teaspoon baking soda

4 large eggs

5 cups all-purpose flour

2 cups granulated white sugar

5 tablespoons milk

4 cups powdered sugar (sift after measuring)

1 teaspoon salt

1/2 cup shortening

1 cup (2 sticks) unsalted butter, at room temperature

2 teaspoons vanilla extract

Equipment:

hand mixer

bowl

whisk

baking sheet

frying pan

toothpicks

Cooking instruction summary:

1. Prepare bars: In a large bowl with an electric mixer, cream butter and sugar until fluffy. Add eggs, one at a time, mixing after each egg. Mix in vanilla.2. In a separate bowl whisk together flour, salt & baking soda. Add to wet mixture and mix just until combined. Spread on a greased, rimmed baking sheet (use a 13 x 18 pan).  The dough will be just like cookie dough- heavy & sticky- so it's best to spray your hands with a little nonstick spray and use them to help mold the dough into the pan.3. Bake at 375 degrees for 10-15 min, until light golden brown or until a toothpick comes out clean. Cool completely before frosting.4. Prepare frosting: In a large bowl, beat butter and shortening together until smooth and creamy. Mix in vanilla and salt. Add powdered sugar (1 cup at a time) until combined, then add milk & mix until smooth and spreading consistency. Add a few drops of color, if desired. Spread over cooled cookie, then cut into bars.

 

Step by step:


1. Prepare bars: In a large bowl with an electric mixer, cream butter and sugar until fluffy.

2. Add eggs, one at a time, mixing after each egg.

3. Mix in vanilla.

4. In a separate bowl whisk together flour, salt & baking soda.

5. Add to wet mixture and mix just until combined.

6. Spread on a greased, rimmed baking sheet (use a 13 x 18 pan).  The dough will be just like cookie dough- heavy & sticky- so it's best to spray your hands with a little nonstick spray and use them to help mold the dough into the pan.

7. Bake at 375 degrees for 10-15 min, until light golden brown or until a toothpick comes out clean. Cool completely before frosting.

8. Prepare frosting: In a large bowl, beat butter and shortening together until smooth and creamy.

9. Mix in vanilla and salt.

10. Add powdered sugar (1 cup at a time) until combined, then add milk & mix until smooth and spreading consistency.

11. Add a few drops of color, if desired.

12. Spread over cooled cookie, then cut into bars.


Nutrition Information:

 

Related Videos:

Red Velvet Sugar Cookie Bars with Cream Cheese Frosting -- Valentine's Day - Lynn's Recipes

 

HOW TO MAKE SUGAR COOKIE BARS WITH BUTTERCREAM FROSTING

 

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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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