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Sugar Cookie Bars

Prep Time:10 minutes

Cook Time:17-20 minutes

Yield: 24 bars

Ingredients:

FOR THE COOKIE BARS:
  • 2½ cups (320g) plain (all-purpose) flour, sifted
  • ½ tsp baking powder
  • ½ tsp salt
  • ½ cup/1 stick (113g) butter, softened
  • 1 cup (200g) granulated sugar
  • 1 egg
  • 1½ tbsp sour cream
  • 1 tsp vanilla extract

FOR THE FROSTING:
  • ½ cup/1stick (113g) butter, softened
  • 4 cups (500g) icing (confectioners') sugar, sifted
  • ¼ cup half and half (see notes)
  • 1 tsp vanilla extract
  • pinch of salt
  • (optional) paste or gel food colouring

Directions:

  1. To make the cookie base; Preheat the oven to 190/375/Gas Mark 5 and grease a 9x13 inch baking pan. Set aside.
  2. Cream the butter and sugar together until light and fluffy, approx. 3-5 minutes - the lighter, the fluffier the cookies.
  3. Stir in the egg, sour cream and vanilla and mix until blended. Then slowly add the flour, baking powder and salt stirring until well combined.
  4. Very gently (almost patting) press the dough to the greased baking pan and bake for 17-20 minutes or until a toothpick inserted comes out clean and the edges are lightly golden.
  5. Allow to cool completely in the baking pan.
  6. To make the frosting: Cream the butter adding a little of the icing (confectioners') sugar in additions (to prevent sugar smog!) until all the sugar has been incorporated.
  7. Stir in vanilla and salt. {optional} If tinting, add a drop of colour until desired shade is achieved.
  8. Spread the buttercream frosting evenly over the cooled sugar cookies and allow to set before cutting into bars.

NOTES: For international users, half and half is an american milk/cream product which can be replicated by using half full fat milk and half single cream.

The recipe yield entirely depends on how big or small you cut your bars. If you're anything like me, and make gigantic bars you will obviously have a lower yield.

RECIPE SOURCE: High Heels and Grills adaptation of Cooking Classy's recipe.

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