Okay, so I’m going to try to make this my last girly pink post. I’m serious, I’ll rein it in. Besides, Valentine’s day is this weekend and then everything starts going green for march. Of course, then there’s all the pastels for Easter so I guess that will involve some pink. Fine, this will at least be the last one for a while.
I just had to use these flowers that have bloomed in my backyard. I don’t know what kind they are, maybe one of you guys will, but they are huge and gorgeous and, best of all, free. I almost didn’t want to pick them at first because they are the only ones and I didn’t want to destroy their beauty. But then I realized that in a week or two they will die and then all that will be left is a memory of them. I decided it makes more since for them to be preserved in pictures than just memories.
Anyway, I actually made these bars inspired by how much I loved these flowers. I just kept thinking how pretty they would look together.
I know everyone and their great aunt ruth has a recipe for sugar cookie bars, but you don’t have the recipe for these sugar cookie bars. I know, way to be humble right? Hey, I’m not bragging. I don’t really get any credit for these because they are a recipe that I adapted from my mom’s favorite sugar cookie recipe that she always used when I was little. She doesn’t remember where she got it from but the fact that it has stuck around this long should say how good it is.
The point is that you need to try these.
I’ve always considered myself a die hard chocoholic and I am. Chocolate is a neccesary part of my sanity so don’t judge what I’m about to say, but every time I taste these I find myself wondering if chocolate is really all that and maybe we should all switch to vanilla. Is that crazy?
Well, if it is then I guess you can judge me. I still stand by the fact that these are every bit as satisfying as chocolate.
They have this thick, chewy texture and the perfect ratio of frosting to bar.
I used a few drops of beet juice for the icing because I try to avoid food dye as much as possible, yuck. You can’t taste the beet but it gives the best color.
Oh, and just a quick little update: I’m finally an aunt! My new nephew Ryder was born on Monday!
Ingredients
- 2 sticks + 2 tablespoons butter, softened
- 1 1/2 cups sugar
- 3 eggs
- 2 1/2 teaspoons vanilla extract
- 1/4 teaspoon almond extract
- 1 teaspoon salt
- 1 1/2 teaspoons baking soda
- 3 3/4 cups all-purpose flour
- 3 cups powdered sugar
- 3 tablespoons melted butter
- 5 tablespoons milk
- 1 teaspoon vanilla extract
- pinch of salt
- a few drops of beet juice for color (optional)
Instructions
- Preheat oven to 350 degrees F (180 C) and grease a 13x9 inch or similar sized baking pan.
- Beat butter and sugar together in a large mixing bowl until creamed. Add eggs and mix until combined. Mix in vanilla, almond, salt, and soda. Add flour one cup at a time and beat dough for about 1 minute until light and creamy.
- Scrape dough into prepared pan and press into and even layer. Bake for 22 to 26 minutes until lightly golden on top. Remove from oven and cool for at least 15 minutes before frosting.
- For frosting, Whisk together ingredients in a medium bowl until completely smooth. Frost bars when cooled and allow frosting to dry before cutting into bars.
Those look awesome! Nothing like classic sugar cookies 🙂
Totally!
These photos are looking so beautiful, I definitely say the cookies are delicious and yummy.
I will definitely try this, thanks for sharing this recipe 🙂
Thank you for stopping by!
Hi! Love the recipe! Just made the bars, but the frosting looks liquid-y…will it set up while it sits?
Thanks! 🙂
If you have not already frosted them then you can add a bit more powdered sugar to thicken. If you have already added it then it should set up while it dries, yes. Did you frost the bars before they were cool? If so, then it should set when they finish cooling. Thanks and I hope that helps!
I love the beet juice in the icing! So much better than food dye. Thank you for sharing this delicious recipe.
I think food greatness is meant to be shared. Thanks, Jaime!