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.
Saturday, March 1, 2014
Cream Cheese Sugar Cookie Bars
Copied from realmomkitchen.com
1½ cups sugar
1 cup butter, softened
8 oz cream cheese, softened (I used light)
½ tsp almond extract
1 tsp vanilla
½ tsp baking soda
1 tsp baking powder
2½ cup flour
½ C butter softened
4 oz cream cheese, softened
3½ C powdered sugar
1 tsp vanilla
1-3 Tbsp milk
food coloring, if desired
In a large mixing bowl or stand mixer combine the butter, cream cheese, sugar, and egg blend with a mixer until nice and smooth. It will almost resemble frosting.
Add the vanilla and almond extract and beat for 1 minute more.
Add the flour, baking powder and baking soda. Beat for about 2 minutes.
Spread or press the dough evenly into a jelly roll (13 x 18) pan. I found it easiest to spread it with an offset spatula.
Bake at 350 degrees for 20 minutes or until golden brown. Test with a toothpick for doneness.
Let the pan cool completely.
For the frosting, in a large bowl (or your stand mixer) beat the butter and cream cheese until smooth.
Add the powdered sugar, milk, vanilla and food coloring, if desired. Beat for about 4 minutes until noce and fluffy.
Frost cooled pan of cookies. Cut the cookies into bars and serve! Makes 40 bars.