Linda's Sugar Cookie Bars with cream cheese icing

Lisa's * Everyday Life

Jul 9

Sundays recipe time and I am sharing my friends Linda Sugar cookie bars that she brought for our 4 th of July celebration... Check it out ....

▢1 cup unsalted butter *room temperature
▢2 cups granulated sugar
▢4 large eggs
▢1 teaspoon vanilla extract
▢1 teaspoon almond extract
▢4 3/4 cups all-purpose flour
▢1 teaspoon baking soda
▢1 teaspoon salt
For the frosting
▢1/2 cup unsalted butter , room temperature
▢8 ounces cream cheese , room temperatire
▢4-5 cups powdered sugar (more or less depending on how thick you want your frosting)
▢1 teaspoon vanilla extract
Instructions
Preheat oven to 375 degrees F. Lightly grease a 13×18'' half sheet pan with non-stick cooking spray. (Or, cut the recipe in half if using a 9×13'' pan).
Add the butter and sugar to a mixing bowl and mix well until light and creamy. Add eggs, beating after each addition. Add vanilla and almond extract and mix well.
In a separate bowl combine the dry ingredients: flour, baking soda and salt. Add the dry ingredients into the batter and mix until combined. Spread and press the mixture into the prepared pan.
Bake at 375 degrees F for about 12-16 minutes or until the center is set, and the edges are just starting to be golden. Remove from oven and allow to cool. Once cooled completely, frost and cut into squares.
Cream cheese frosting:
In a mixing bowl, beat the butter and cream cheese together until smooth and creamy. Add the vanilla and mix. Add the powdered sugar a little at a time until, mixing well until smooth. You may not need all of the powdered sugar–just add enough to make a good frosting consistency, and taste it to see if you want to add more.
Store bars covered well in the refrigerator for up to 5 days.

Baking tips:

Butter: You can use salted or unsalted butter. If using salted butter, only use ½ teaspoon of salt.
To Store: Store bars covered well in the refrigerator for up to 5 days.
To Freeze: For best results, let them cool completely but do not cut into bars. Wrap tightly in plastic wrap and tinfoil. Freeze for up to one month. Thaw completely in the fridge before cutting.
9×13 Pan: Cut this recipe in half, and bake them for around the same amount of time, until the center is set.
Lemon Sugar Cookie Bars: Instead of adding the almond extract, add 1 Tbsp of lemon juice, and a couple teaspoons of lemon zest.
Christmas Sugar Cookie Bars: Top with Christmas sprinkles or crushed candy canes.