Super Soft Sugar Cookie Bars Recipe

I LOVE soft sugar cookies with buttercream frosting, but seriously dislike the time it takes to roll out the dough, cut into cute shapes and continue repeating until there is but a scrap of dough left. Then when you are finished doing all of that, which takes quite a bit of time, there is the frosting and finding enough room and plates to lay out all of those cookies so they can set enough to find a place to store them all. Are you still with me?? Seriously the pain is real! 

I was SO excited when I found the recipe for these sugar cookie bars over at Somewhat Simple. While their recipe is fabulous I decided to give it my own little twist.  By the looks of it, this recipe has been tweaked a few times as it has been passed around through Blogland. That is the great thing about recipes, you can make them your own!

Here is what you need:

Sugar Cookie Bar:

2 1/2 cups all purpose flour1/2 tsp baking powder1/2 tsp salt1/2 cup unsalted butter, softened1 cup sugar1 large egg2 heaping TBS sour cream1/2 tsp vanilla extract1/2 tsp lemon extract 

Buttercream Frosting:
1 cup butter, softened
3 cups powdered sugar 
1 tsp vanilla
2 TBS heavy cream

Beat butter, slowly adding powdered sugar then add vanilla. Use as much heavy cream as needed to reach desired frosting consistency. BONUS: Taste as you go, to make sure it's to your liking. 

Cookie Directions:
Preheat oven to 375 degrees. Place a sheet of parchment paper in the bottom of a 9" x 13" baking dish or pan, set aside. In a mixing bowl mix together flour, baking powder and salt, set aside. In a different bowl whip together with an electric mixer the butter and sugar until fluffy. Add the egg, sour cream, vanilla and lemon extracts until blended. Slowly add dry ingredients to the wet, until combined and form a dough. Gently press the dough onto the parchment paper in the pan so that it covers the bottom. Bake for 15-20 mins until the edges are lightly golden. Cool completely, then frost,  cut into squares and decorate if you like. Note: If you don't have parchment paper you can simply butter the bottom of your baking dish. I like parchment so I can pull the entire cookie out once baked, making it easier to frost and cut. 

I don't think I will ever do cut out sugar cookies again after making these. So easy and it takes such little time to put them together. PLUS, there are so many ways you can decorate these babies, which makes them perfect for any occasion! Give these a try and let me know what you think. 

DFTBA,

Pamela

Potluck Anyone?

I think potluck parties are the best! First of all you don't have to spend all day making tons of food. The best part, you can spend more time "preparing the stage" with fun decorations and favors. These invitations are a great way to tell each guest what they are responsible for bringing. Typically I always make the main dish, that way if someone ends up being sick last minute you are without a salad or dessert, not the most important part of the meal. When you are asking guests to bring something be specific. Most people will appreciate you saying "could you please bring a fruit salad" OR " would you mind bringing a chocolate dessert". If you simply tell three guest to bring a side dish, chances are you will end up with three dishes full of leafy salads.

So prepare the main dish, the beverage center, and of course a favor for your guests to take home. It doesn't have to be anything fancy or expensive. HGTV suggested filling cellophane bags with sweets then decorating them to match the party invitation, like they have done in these photos. Too cute!

What kind of dishes do you like to bring to potlucks? I of course love to bring a dessert and one of my favorites especially in the summer is Bishops Pie. I got this recipe from my Mom who said it was from the Bishops restaurant in Iowa where she grew up. It is super easy, cool and refreshing.

Bishops Pie
2 C milk
2 small boxes of instant pudding (1 chocolate 1 vanilla)
2 C vanilla ice cream (thawed just a bit so its easy to mix)

Make a simple graham cracker crust in a 9x13 pan. My Mom says to use enough graham crackers crumbs to fill the bottom of the pan about half an inch high and use enough melted butter to make the crumbs moist. Its homemade...nothing is really measured out. LOL!! You can also buy two pre-made round graham cracker pie crusts and continue with recipe.
Put milk & pudding in a mixer then blend in ice cream. Pour over crust and chill. Before serving top pudding mixture with a layer of cool whip and sprinkle with chocolate curls.  Cut and serve like pie!
*I use a vegetable peeler and a chocolate candy bar to make my curls. Any left over pie must be kept refrigerated.

If you make this, please stop by and leave me a note telling me what you think. I would love to hear from you!

Tomorrow starts BLOGMANIA!! I am part of the "Save the Date for a Party" team. 2 days of prizes galore over at Save the Date for Cupcakes! 

Speaking of prizes don't forget to check out yesterday's post and leave a comment for your chance to win a LUCKY LIFE Parties hostess kit!! Danielle has another prize on her blog today, so go check that out!!

Have a great day!!
Hugs,
Pam