Ugh, the past couple weeks have been miserable. Weather-wise, that is. Nothing but cloudy, dreary skies, and almost-constant rain. It’s extremely draining, and the mega-dose of Vitamin D I’m on doesn’t seem to be helping. I need sunshine. Like I had the day I made these Sugar Cookie Bars.
A Facebook friend I “know” through one of the Replacements’ fan pages I belong to shared a recipe for these, and jokingly asked someone to make them for her. I said I would (because I love to bake and then give away baked goods), and though she protested, I insisted.
I have yet to find a good soft sugar cookie recipe that doesn’t taste like pasty flour or too strongly of almond. This one is close.
Still, it doesn’t matter, as I didn’t end up eating too many of these (one of the smallish pieces that wouldn’t fit in the container I shipped them off in). They weren’t for me anyway!
Preheat the oven to 375 degrees F. Line a 9 x 13-inch cake pan with parchment paper, leaving about a 2-inch overhang each of the short sides. Combine the flour, baking powder, salt, and sprinkles in a medium mixing bowl. Whisk to combine.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and granulated sugar on medium-high speed until light and fluffy. Add the egg, vanilla, almond emulsion, and mix until combined.
On low speed, gradually add the flour mixture. Scrape the bottom and sides of the bowl as necessary. Press the dough evenly into the prepared pan. Bake for 19-21 minutes until just golden brown. Remove from oven and let cool completely before frosting.
To make the frosting, cream the room temperature butter along with the vanilla and almond extract. On low speed, add half the powdered sugar, then 1 oz. of the heavy cream. Add the remaining powdered sugar, and additional cream if the frosting is too stiff. Add a few drops of food coloring, if using. Whip the frosting on high speed for 1-2 minutes, then frost the cooled bars. Cut into squares before serving.