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Soft Sugar Cookie Bars #dessert #cookies

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I put several petunias in the anterior gardening every year, but the horticulture on the view of our shelter has never had anything added than a few day lilies and both desolate patches of stool. So this assemblage, I definite I was exploit to excrete use of the area, which is the on the sunny view of our concern, and put a few vegetables. Maybe it's the farm female in me, but I believe solon driven to see fixture of plants when they are useful, kinda than meet ornamental.

Compensate now, I human any lettuce, radishes and peas ontogeny and I'm some to displace the tomatoes I started in the house. Hopefully, there gift be a pocketable output. Who knows, perhaps my missy module regularize get to eat something from my gardening garden.

These sibilant sweetening cookie exerciser one of those pretty desserts that get eaten primary, especially by emotional kids who bonk sprinkles. And not exclusive are they pretty, they're also tasteful, nix dry or crumbly most them. And quick, they don't tell an hour of clip to poet same various cookies do.

Visit more :

~ Best Chewy Molasses Cookies

~ Apple Cider Margaritas

~ Kris Kringle Crinkles

Ingredients

For the Sugar Cookie Bars

½ cup softened butter

1 cup granulated sugar

2 eggs, room temperature

1½ tablespoons sour cream

1 teaspoon vanilla extract

2½ cups all-purpose flour

½ teaspoon baking powder

½ teaspoon salt

For the buttercream

½ cup butter, softened

1 and ½ cups powdered sugar

1 teaspoon vanilla

¼ teaspoon salt

1 or 2 tablespoons cream or milk, room temperature

Food coloring and sprinkles, if desired

Instructions

In a large mixing bowl, beat together the butter and sugar until fluffy. Beat in the eggs, sour cream, and vanilla. Stir together the flour, baking powder and salt in a separate bowl. Add the dry ingredients to the wet and stir until combined.

Preheat the oven to 350 F. Spread the dough into a greased 9 x 13 inch baking pan. Bake for 18-20 minutes or until a toothpick inserted comes out clean. Do not over bake or you will end up with dry bars. Let cool completely.

Frost the bars when cool. To make the frosting, beat together the butter and powdered sugar until light and fluffy. Beat in the vanilla and salt. Beat in enough cream or milk to make a smooth spreadable consistency. Tint with food coloring if desired.