Sugar Cookie Bars

From the second I saw these bars pop up in my Google Reader, I knew I had to make them. I love the taste of sugar cookies, but sometimes it’s just not worth the time and effort. Don’t get me wrong, I really enjoyed doing the sugar cookie comparison last December. I also really enjoyed trying royal icing for the first time this St Patty’s Day. But, sometimes I want a sugar cookie without all the fuss.

This recipe is perfect for those times. It consists of a delicious sugar cookie based topped with a super sweet buttercream frosting. These bars could be made for any occasion and come together so quickly. It was also fun to bust out my large offset spatula. I’m so used to frosting with a piping bag, but I managed alright.

The next time I make these (and I have a feeling it will be soon), I will definitely cut them smaller. For some reason I had in my head that these needed to be cut into 30 bars. I was likely thinking of a different bar recipe, but I just cut them into 30 bars without thinking. Let me tell you, when you make a jelly roll worth of cookie bars, it makes 30 big bars. Of course the size of these bars didn’t have an impact on how quickly they disappeared. I took these to a weekly get-together and everyone loved them.

Sugar Cookie Bars – from The Repressed Pasty Chef
1 cup butter; room temp.
2 cups sugar
4 eggs
2 tsp vanilla
5 cups flour
1 tsp salt
1/2 tsp soda

Preheat oven to 375 degrees.

Cream butter and sugar until fluffy. Add eggs, one at a time, mixing after each egg. Add vanilla & mix well.

In a separate bowl combine flour, salt & soda & stir with a whisk to combine. Add to wet mixture and mix just until combined.

Spread on a greased baking sheet (I lined my 11×17 jelly roll pan with parchment paper).

Bake for 10-15 min, until light golden brown or until a toothpick comes out clean. Cool completely and frost.

Frosting1/2 cup butter at room temp
1/2 cup shortening
1 tsp vanilla
pinch of salt
4 cups powdered sugar
5 Tbsp milk
food coloring (optional)

For frosting combine butter and shortening until smooth and creamy.

Add vanilla and salt.

Add powdered sugar in 1-2 cup increments until combined, then add milk & mix until smooth and spreading consistency.

Spread over cooled cookie (and add sprinkles), then cut into bars.

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12 Responses to “Indian Spiced Beans”

  1. #
    1
    Fun and Fearless in Beantown — January 11, 2011 at 5:09 pm

    This does look easy and the ingredients seem really flavorful! I love simple meals like this that have a lot of flavor and make great leftovers 🙂

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    2
    Melissa — January 11, 2011 at 5:26 pm

    I love Indian Food! I totally agree about the smell of garam masala cooking!

  3. #
    3
    Daisy — January 11, 2011 at 6:28 pm

    sounds like a delicious easy meal! Great to see you and hubby last night!

  4. #
    4
    Mom-in-law — January 11, 2011 at 8:52 pm

    BB – what is garam masala? What spices are in it (maybe I can recreate with what I already have).

  5. #
    5
    In and Around Town — January 11, 2011 at 8:55 pm

    Looks like an easier dinner made a bit more fun with the Indian twist!

  6. #
    6
    Jen — January 11, 2011 at 9:00 pm

    Mom-in-law: I buy garam masala at a small Indian market near our place. I did a quick Google and came up with this recipe.

  7. #
    7
    Bridget — January 12, 2011 at 4:15 am

    I love garam masala!!! It’s one of my favorite ingredients.

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    8
    We Are Not Martha — January 12, 2011 at 6:23 am

    Yum! I love Indian food and this is a great way to make it at home without a whole lot of work. And pretty healthy, too 🙂

    Sues

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    9
    Robo Stir — January 12, 2011 at 3:43 pm

    These Indian spiced beans look great! Thanks so much for the recipe.

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    10
    Michal Najman — January 7, 2013 at 10:28 am

    This will be cooked in Prague today with minor modifications 🙂 (Occhio beans..)

    • beantownbaker — January 7th, 2013 @ 8:52 pm

      Oh fun! I hope you enjoy them.

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    11
    Rebecca Cooper — April 28, 2015 at 6:53 pm

    Would be helpful if the can size of the tomatoes were provided.

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