Christmas Funfetti bar cookies

Makes: 24 bars For the cookie layer:

Cooking spray

2 cups all-purpose flour 1 teaspoon baking powder

teaspoon fine salt

1 cup (2 sticks) unsalted butter, at room temperature 1 cups granulated sugar 2 large eggs

1 teaspoon vanilla extract teaspoon almond extract

cup sprinkles

For the frosting:

1 cup (2 sticks) unsalted butter, at room temperature

teaspoon fine salt

4 cups (1 pound) powdered sugar, sifted

1 teaspoon vanilla extract

teaspoon almond extract 2 tablespoons heavy cream

cup sprinkles, plus more for decorating if desired

Make the cookie layer: 1. Arrange

a rack in the middle of the oven and heat to 350 degrees. Line a 9-by13-inch baking pan with a parchment sling, leaving several inches of parchment hanging over the 2 long sides of the pan. Spray the pan and parchment with cooking spray and set aside.

2. Whisk the flour, baking powder and salt together in a medium bowl; set aside.

3. Place the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. (Alternatively, use an electric hand mixer and a large bowl). Beat on medium speed until fluffy and lightened in color, about 3 minutes. Stop to scrape down the sides of the bowl with a spatula as needed.

4. Add eggs and beat on medium speed, making sure first egg is fully incorporated before adding the second. Add the vanilla and almond extracts and beat for 30 seconds. Stop the mixer and scrape down the sides of the bowl and the paddle.

5. Turn the mixer to low speed and slowly add the flour mixture. Stop mixing when flour is completely incorporated. Remove bowl from mixer. Add sprinkles and stir with a stiff spatula until evenly distributed.

6. Transfer the dough into the prepared baking pan and spread into an even layer with wet fingers or an offset spatula. Bake until golden brown around the edges and light brown across the top, 20 to 25 minutes.

7. Place pan on a wire rack and cool for 10 minutes. Use parchment sling to lift the cookie slab out of the pan, then place the slab on the wire rack to cool completely. While the cookie slab cools,

make the frosting. Make the frosting: 1. Place

the butter and salt in a clean bowl of a stand mixer fitted with the paddle attachment. (Alternatively, use an electric hand mixer and large bowl.) Beat on medium speed until lightened in color and creamy, about 3 minutes. Scrape down the sides of the bowl as needed.

2. Turn the mixer to low speed and add the powdered sugar, 1 cup at a time, until incorporated. With the mixer still running, add the vanilla extract, almond extract and cream. Increase the speed to medium and beat until smooth and creamy, about 2 minutes. Remove the bowl from the mixer and fold in the sprinkles. Cover with a clean, damp towel until ready to use. If the frosting starts to dry and develop a crust, simply beat again with the mixer until creamy.

3. Once cookie slab has cooled, scoop frosting onto slab and use offset spatula to spread into an even layer. Top with additional sprinkles if desired. Let sit at room temperature for at least 30 minutes to let the frosting form a crust. Trim the edges of the slab if desired, then slice into 24 bars.