Frosted Bar Cook­ies,

Southern Living (USA) - - Contents -

AC­TIVE 30 MIN. - TO­TAL 3 HOURS, 55 MIN.

| MAKES 1 12 ⁄ DOZEN |

Pre­pare Choco­late Sugar Cookie Dough as directed. Pre­heat oven to 350°F. Lightly grease an 8-inch square bak­ing pan with cook­ing spray. Line bot­tom and sides of pan with parch­ment pa­per, al­low­ing 2 to 3 inches to ex­tend over 2 sides. Press chilled dough into an even layer in pre­pared pan. Bake in pre­heated oven un­til dry to the touch, about 22 min­utes. Cool com­pletely in pan on a wire rack, about 1 hour. Lift baked cookie dough from pan us­ing parch­ment pa­per as han­dles; place on a cut­ting board. Beat 1⁄4 cup soft­ened,

un­salted but­ter and 2 oz. soft­ened cream cheese with a heavy-duty elec­tric stand mixer on medium speed un­til creamy,

1 to 2 min­utes. Re­duce speed to low, and, with mixer run­ning, grad­u­ally add 2 cups pow­dered sugar, beat­ing un­til smooth.

Add 1 Tbsp. heavy cream and 1⁄4 tsp. vanilla

ex­tract; beat on medium-high speed un­til blended, about 20 sec­onds. Spread frost­ing on baked cookie dough; cut into 18 tri­an­gles. Sprin­kle with non­pareils.

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.