"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali


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This recipe for STRAWBERRY SUGAR COOKIE BARS, by , is from Cooking the "Wright" Way, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Kaycee Romeril


For the cookie bars:
1 cup unsalted butter, softened
2 cups sugar
4 large eggs
2 tsp. vanilla extract
Zest from 1 lemon
5 cups all purpose flour
1 tsp. salt
tsp. baking soda
2 cups fresh strawberries finely diced, (save cup for the frosting)
⅛ cup sugar

1) Preheat oven 350. Grease 13x18 rimmed baking sheet. bake 10-15 min. cool before frosting.
2) Combine the butter and sugar. Beat on med-high speed until light and smooth, about 2 minutes.
3) Mix in the eggs, one at a time, beating well. Blend in vanilla and zest.
4) In a medium bowl, combine the flour, salt, and baking soda. Whisk together to blend.
5) Add the dry ingredients together to the mixer bowl and beat on low speed until just blended.
6) Mix in 1 cups of the diced strawberries and their juices taking care not to over mix.
7) Transfer the cookie dough to the prepared baking sheet and press into an even layer.

1 cup unsalted butter, softened
1 tsp. vanilla
Pinch of salt
4 cups, powdered sugar
Strawberry puree (made from cup of the diced strawberries above)

1) Puree remaining strawberries in a food processor
2) Beat butter until smooth, 1 to 2 minutes.
3) Blend in the vanilla, salt, and powdered sugar and beat until smooth
4) Pour the strawberry puree through a metal strainer and blend in rest of the ingredients. Add more powdered sugar if icing is too runny.

Spread over the cooled cookies and cut into squares.




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