This was attempt 2 at Valentine’s cookies (see prior “Mincemeat” post).
Thought I’d finally take a crack at the sugar cookie bar recipes I’d pinned repeatedly. Randomly decided on this one: Sugar Cookie Squares.
1/2 cup butter, softened
1 cup granulated sugar
1 egg white
1 Tbsp sour cream
1 tsp vanilla extract
2 1/2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
1 recipe vanilla frosting, recipe follows
1/4 cup unsalted butter, softened
2 cups powdered sugar
2-3 Tbsp half and half
1 tsp vanilla
Pinch of salt
Several drop food coloring (optional)
Preheat oven to 375 degrees. Butter a 13″ x 9″ baking dish, set aside. In a mixing bowl combine flour, baking powder and salt, set aside. In the bowl of an electric mixer, whip together butter and sugar until pale and fluffy about 3-4 minutes. Stir in egg and egg white.
Add sour cream and vanilla and mix until blended. Slowly add dry mixture and stir until well combine. With buttered hands, gently press (so gently almost patting) mixture into buttered baking dish.
Bake 16 – 19 minutes until toothpick inserted into the center comes out clean and edges are lightly golden. Cool completely, then frost and cut into squares.
[To make frosting, in a mixing bowl, with an electric mixer, whip together butter and powdered sugar and half and half until fluffy. Stir in vanilla and salt. Add in food optional food coloring and mix until well blended.]
So, I followed the directions precisely. They look nice, right? Except they were underbaked…nay, UNbaked. They were raw cookie dough with frosting atop. Eh. Good with chocolate chip cookies, not so much sugar cookies. Worse, I’m aware my oven is slow but baked them longer than instructed, waited until edges golden, toothpick clean, and still, mine weren’t baked through. Everyone still ate them, don’t get me wrong, but I wasn’t happy.