How many times do I hear myself say, "where is that big orange binder?" or "has anyone seen that big orange binder?" The big orange binder has been accumulating recipes, kinspiration & original recipe cards tucked into plastic sleeves for my entire-almost-forty year existence. "The Big Orange Binder" is an organization attempt. It's a recipe with a story neatly packaged in a place where I'll always be able to find the ever-elusive . . . Big Orange Binder.

Tuesday, October 23, 2012

Sugar Cookie Bars . . .Better Than The Best

Comments later.  Recipe now.

Ingredients:

Cookies: 

  • 2-1/2 cups bread flour (or all-purpose flour is fine)
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 cup butter, softened
  • 1 cup granulated sugar
  • 1 egg
  • 1-1/2 Tbsp. sour cream
  • 1 tsp. vanilla extract

Frosting:
  • 1/2 cup butter, softened
  • 4 cups powdered sugar
  • 1/4 cup half and half
  • 1 tsp. vanilla
  • Pinch of salt
  • Several drops of food coloring (optional)

Directions:
  1. COOKIES: Preheat oven to 375 degrees Fahrenheit and grease a 9x13 inch baking dish.
  2. In a medium bowl, combine flour, baking powder, and salt. Set aside.
  3. In a large bowl, cream together butter and sugar until light and fluffy, about 3 minutes. (The longer you beat it, the fluffier your cookies will be.)
  4. Add egg and combine well.
  5. Add sour cream and vanilla and mix until completely blended.
  6. Slowly add the flour mixture and stir until well combined.
  7. Gently press the batter into the greased baking dish and spread out with hands. (If you butter your hands, this will help with the stickiness.)
  8. Bake 17-20 minutes, or until edges become lightly golden.
  9. Set aside to cool completely.
  10. FROSTING: In a medium bowl, cream together butter, powdered sugar, and half and half until light and fluffy.
  11. Stir in vanilla and salt, combine well.
  12. Add food coloring until desired color.
  13. Frost your cooled cookie bars evenly.
  14. Cut into squares and serve.  

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