Baking Classics
The Technique
Sugar Cookie Bars
Bar cookies are such a simple style to prepare & make a dessert ideal to serve when entertaining. Classic Lemon Bars & Bourbon Brookies are two of the most popular flavors of bar cookies. Dough or crust is prepared & pressed into pans. If there is a filling, it is then blended & poured over the top & baked. Bar cookies may be cut into all sorts of shapes ranging from squares & rectangles to diamonds. Classic Sugar Cookie Bars offer a neutral addition to a collection of sweets as the look & taste pair well with a variety of flavors ranging from chocolate to spice. The Essential Guide To Six Classic Cookie Styles features a brief overview of the characteristics of each so be certain to have a look when choosing the right fit for your needs. Learn how to make a crowd pleasing cookie that is ideal to serve all year long.
Classic Sugar Cookie Bars
makes about 3 dozen
1 cup softened butter
1 1/4 cups sugar
1 egg
2 tsp vanilla bean paste
1/2 tsp almond extract
2 2/3 cups all purpose flour
3/4 tsp baking powder
1/4 tsp kosher salt
Powdered sugar
Preheat the oven to 350 degrees. Line a lightly greased 13 x 9-inch quarter sheet with parchment paper allowing 2-inches to extend over the sides. Cream the butter & the sugar in an electric stand mixer on Medium-Low speed until light & airy, about 3 minutes. Stop the mixer occasionally & scrape down the bowl sides. Add the egg, the vanilla bean paste & the almond extract then blend until combined. Whisk together the flour, the baking powder & the salt in a small bowl. Add to the butter mixture & blend until combined. Portion the cookie dough into the prepared pan using a standard-size cookie scoop. Press the dough flat & evenly into the pan using your fingers. Be certain to fill any crevasses, if necessary. Bake 27 to 30 minutes. The center will appear puffed & set. The cookie will settle back into the pan as it cools. Gently loosen the edges of the cookie from the pan sides & lift the parchment paper from the pan. Slice 1/4-inch away from the perimeter of the cookie for tidy edges. Cut into 32 bars. Dust with powdered sugar.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Make Classic Sugar Cookie Bars
Classic Sugar Cookie Bars may be served with a simple dusting of powdered sugar, drizzled with glaze or spread with icing, if desired. The bars may be prepared in advance, sliced & frozen up to one month to make entertaining effortless. Remove them a few hours before needed to allow ample time for thawing.
The Technique
A few pieces of equipment will be needed in order to complete the task. Read through the recipe instructions before beginning. Here’s what you should know.
No. 1
Portion the cookie dough into the prepared pan using a standard-size cookie scoop.
No. 2
Press the dough flat & evenly into the pan using your fingers.
No. 3
Be certain to fill any crevasses, if necessary.
No. 4
Bake 27 to 30 minutes. The center will appear puffed & set. The cookie will settle back into the pan as it cools. Gently loosen the edges of the cookie from the pan sides & lift the parchment paper from the pan. Slice 1/4-inch away from the perimeter of the cookie for tidy edges. Cut into 32 bars. Dust with powdered sugar.
The Tune
“Goody Goody” Julie London
httpa://www.youtube.com/watch?v=EnJtG7U0pOI
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