Sugar Cookie Bars

This recipe has been floating all around the blogosphere, so I thought I'd jump on the bandwagon.  I love sugar cookies...a lot.  But they are time consuming and a lot of work.  The only time we make them is at Christmas and Valentine's, and let's face it, I'm too lazy to make them the rest of the year.  Enter Sugar Cookie Bars.  All the sweet goodness of a sugar cookie without the rolling and cutting and rolling and cutting again and again.  They are thick and chewy and sweet.  The recipe calls for lemon zest, and you can certainly leave it out, but you will be missing out on the amazing flavor it adds.  So if you have it, use it!  I've made these 3 times in the last few weeks and I'm ashamed to say that I probably ate most of them.  Give these a try, they make a ton to share (if you must).

Sugar Cookie Bars
Serves 15-20

1 cup butter, room temperature
2 cups sugar
4 eggs
2 tsp. vanilla
5 cups flour
1 tsp. salt
1/2 tsp. baking soda
1 tsp. lemon zest (optional but recommended)

Cream the butter and sugar until fluffy.  Add the eggs, one at a time, mixing well after each egg.  Add the vanilla and mix well.  In a separate bowl, combine the flour, salt, baking soda and stir with a whisk.  Add to wet mixture and mix just until combined.  Spread onto a greased 10 x 15 baking sheet.  Bake at 375° for 15-20 minutes or until a toothpick comes out clean.  They won't look done, so use the toothpick test.  Cool completely and frost.

Frosting

1/2 cup butter, room temperature
4 oz. cream cheese, softened
1 tsp. almond extract (or vanilla)
1/4 tsp. salt
4 cups powdered sugar
5 Tbs. milk
Food coloring

For the frosting, combine the butter and cream cheese until smooth and creamy.  Add almond extract and salt.  Add powdered sugar 1-2 cups at a time.  Then add the milk a little at a time until you reach a smooth, spreadable consistency.  You may not need all the milk.  Spread over cookie bars.

Source:  The Girl Who Ate Everything