- 3 c King Arthur All-Purpose flour
- 1 tablespoon cornstarch
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 c unsalted butter, at room temperature
- 1 ½ c sugar
- 2 large eggs
- 2 large egg yolks
- 1 tablespoon vanilla extract
Makes 1 Dozen Cookie Bars
Preheat the oven to 350°F. Line the bottom of a 9-x-13-inch baking pan with parchment paper leaving 2-inch overhangs on the short ends of the pan to use to lift the baked cookie from the pan. Mist the pan and parchment with cooking spray.
In a medium-size bowl, whisk together flour, cornstarch, baking powder, baking soda and salt
In a separate large bowl, beat the butter until creamy with mixer set to medium speed. Add sugar and beat until soft and creamy, about 2 minutes. Scrape bowl. Add eggs, egg yolks and vanilla and beat until smooth, about 1 minute. Scrape bowl. Add the flour in thirds, beating on low speed only until smooth after each addition.
Scrape the dough into the prepared pan. Using very lightly floured hands, press the dough evenly into the pan. Bake until pale golden on top, about 25 minutes. Cool the cookie to room temperature in the pan on a wire rack, about 1 hour. The cookie will firm as it cools.
Using the parchment paper overhangs, lift the cookie from the pan. Cut the cookie into 12 bars and decorate as desired with the glazes and toppings. Let stand until the glaze sets.
White Chocolate Pumpkin Spice Glaze + Dried Cherries + Pistachios
- 7 ounces Lily’s White Chocolate Pumpkin Spice Baking chips
- 6 tablespoons vegetable shortening
- ½ c dried cranberries, chopped
- ½ c salted shelled pistachios, chopped
Place chips and shortening in a small glass bowl. Warm in the microwave in 20-second bursts until the chips begin to lose their shape, and then stir until melted and smooth. Drizzle over cookies bars and top with cherries and pistachios. Let stand until the glaze sets.
Cream Cheese Frosting + Holiday Sprinkles
- 2 c cream cheese frosting
- ½ c Hampton Candy Holiday Sprinkles
Generously spread a thick layer of frosting over cooled cookie bars. Dust with holiday sprinkles.
Lemon Glaze + Hu Gingerbread Chocolate
- 2 c sifted powdered sugar
- 3 to 4 tbsp fresh lemon juice
- 2 Hu Dark Chocolate Gingerbread, cut into scored squares
- ¼ c candied ginger, finely chopped
Stir enough juice, 1 tsp at a time, into the powdered sugar to form glaze that falls from a spoon in a ribbon. Drizzle glaze over the cookie bars and top each with a chocolate square and a sprinkling of candied ginger. Let stand until glaze sets.
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