"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

Cookie - Peppermint Crunch Sugar Cookie Bars Recipe

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This recipe for Cookie - Peppermint Crunch Sugar Cookie Bars, by , is from The Gilbert Family Cookbook Project, 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!

Contributor:  
Contributor:  
Colleen Cossey

Category:
Category:
 

Cookie Bar


Ingredients:  
Ingredients:  
2 1/2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter, softened
3/4 cup sugar
1/4 cup powdered sugar
1 egg
4 tablespoons sour cream OR plain greek yogurt
1 teaspoon vanilla

Directions:
Directions:
1. Preheat oven to 375. Line a 9x13 inch baking pan with foil and lightly grease the foil. In a medium bowl whisk together flour, baking powder, and salt.
2. In a large bowl cream butter until light and fluffy (about 1 minute). Add sugars and mix until combined. Add egg, sour cream, and vanilla and mix well. Gradually mix flour mixture into wet ingredients and continue to mix until the dough comes together and not crumbly.
3. Gently press dough into bottom of prepared pan. Bake 18-22 minutes until golden and the top no longer appears "wet". Allow to cool completely.
 

Frosting


Ingredients:  
Ingredients:  
1/2 cup butter
2 tablespoons cream cheese, softened
3 cups powdered sugar
1/2 teaspoon peppermint extract (OR vanilla extract)
1/4 cup finely crushed candy canes

Directions:
Directions:
1. When the bars have cooled, prepare the frosting. In a medium bowl whip butter for 2-3 minutes (no less!) until very fluffy. Add cream cheese and mix well. Gradually mix in powdered sugar until completely combined. Mix in peppermint extract. Spread frosting over cooled bars. Sprinkle with crushed candy canes. Cut into squares or triangles and serve. Store in airtight container.

Number Of Servings:
Number Of Servings:
15

 

 

 

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