It's okay if it's a little lumpy as long as no butter chunks are visible. Step 3. With an electric mixer, cream the butter and sour cream at low speed add the sugar, eggs, and vanilla & mix them until uniformly combined. Step 2. Whisk flour, baking soda, & salt together & set it aside. 1 egg (2 are pictured, but you only need one).butter (1 stick for the dough +2 tablespoons for the frosting).Nutritional Information (per bar, when cut into 24 bars): 186 calories, 6.3g fat, 3.8g sat fat, 22mg cholesterol, 119mg sodium, 34mg potassium, 30.7g carbs, 18.4g sugars, 2.2g protein Weight Watchers SmartPoints: 9 That makes them versatile and a great option when you need a quick yet special treat. Like cut-out cookies, these bars can be decorated with different frosting and sprinkles colors to fit any occasion. They're easy peasy and every bit as delicious as the originals. They have the same ingredients and taste of my cut-out cookies, but you can whip up a batch of these in a fraction of the time. Although they're a family favorite, sometimes I just don't have time to do all that.Įnter these short-cut Sour Cream Sugar Cookie Bars. The mixing, rolling, cutting, baking, and decorating takes time. However, they are admittedly very time consuming to make. The most popular cookie recipe on this blog is, by far, my Soft Sour Cream Cut-Out Sugar Cookies. Skip the photo tutorial - Jump straight to the recipe
Patrick's Day -green, red - Christmas or Cinco de Mayo -blue - Chanukah -red, white, blue - 4th of July or Memorial Day -green, pink, purple, yellow - Easter -red, pink, purple - Valentine's Day -orange, black - Halloween -orange, brown, yellow - Thanksgiving -yellow, green, purple - Mardi Gras -pink or blue - baby shower -sports team colors -school colors -wedding colors -party theme colors NUTRITIONAL INFORMATION (per bar, when cut into 24 bars): 186 calories, 6.3g fat, 3.8g sat fat, 22mg cholesterol, 119mg sodium, 34mg potassium, 30.7g carbs, 18.4g sugars, 2.2g protein Weight Watchers SmartPoints: 9 Here are some color combinations to consider: -green - St. A RAINBOW OF POSSIBILITIES! Customize the cookie bars with whatever sprinkle colors fit the occasion. Unfrosted bars may be wrapped well and frozen for up to 1 month. STORE bars covered at room temperature for up to 5 days. Add colored sugar or sprinkles, if desired. Use a spoon to drizzle one of the colored frostings in an uneven pattern on top of the white frosting. Frost the bars with the remaining uncolored (white) frosting. (For example, one red and one green for Christmas.) Add more evaporated milk, if necessary, to achieve a drizzling consistency. Add food coloring of your choice to color each of the 2 small bowls of frosting. Add 2 tablespoons of finished frosting to each of 2 small bowls. FOR MULTI-COLORED FROSTING (a white base with 2 decorative colors): Mix a batch of frosting as described above. Allow frosting to firm up for 2-3 hours before covering bars. While frosting is still wet, add decorative sugars or sprinkles, if desired. Pour frosting onto cooled bars, and spread to evenly cover bars. Gradually add milk, 1 tablespoon at a time, and continue mixing on medium speed until frosting is a smooth, silky, spreadable consistency. Use an electric mixer to combine ingredients on a low speed until it's a thick paste consistency and all of the lumps are gone. MAKE FROSTING: Combine powdered sugar, softened butter, vanilla, and half of the evaporated milk in a large bowl. Place on cooling rack until completely cooled. To maintain a soft, moist texture, do not overcook or allow to brown. Bake for 18-20 minutes, until set in center. Lightly spray your hands with cooking spray, and spread dough to evenly cover entire pan. (It's okay if it's a little lumpy as long as no butter chunks are visible.) Gradually add flour mixture to sour cream mixture, mixing until well combined. In second large bowl, with an electric mixer, cream the sour cream and butter at low speed add sugar, eggs, and vanilla & mix until combined. MAKE COOKIE DOUGH: In medium bowl, whisk together flour, baking soda, & salt set aside. Line bottom of quarter size baking sheet or 9x13 pan with parchment paper set aside.
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