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

  • Cookie:
  • 1½ cups sugar
  • 1 cup butter, softened
  • 8 oz cream cheese, softened (I used light)
  • 1 egg
  • ½ tsp almond extract
  • 1 tsp vanilla
  • ½ tsp baking soda
  • 1 tsp baking powder
  • 2½ cup flour
  • Frosting:
  • ½ C butter softened
  • 4 oz cream cheese, softened
  • 3½ C powdered sugar
  • 1 tsp vanilla
  • 1-3 Tbsp milk
  • food coloring, if desired

Instructions
  1. 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.
  2. Add the vanilla and almond extract and beat for 1 minute more.
  3. Add the flour, baking powder and baking soda. Beat for about 2 minutes.
  4. 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.
  5. Bake at 350 degrees for 20 minutes or until golden brown. Test with a toothpick for doneness.
  6. Let the pan cool completely.
  7. For the frosting, in a large bowl (or your stand mixer) beat the butter and cream cheese until smooth.
  8. Add the powdered sugar, milk, vanilla and food coloring, if desired. Beat for about 4 minutes until noce and fluffy.
  9. Frost cooled pan of cookies. Cut the cookies into bars and serve! Makes 40 bars.

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