Sugar Cookie Bars

Source: www.RecipeGirl.com

COOKIES:
1 cup unsalted butter, at room temperature
2 cups granulated sugar
4 large eggs
2 tsp vanilla extract
5 cups all-purpose flour
1 tsp salt
1/2 tsp baking soda

FROSTING:
1/2 cup butter; at room temperature
1/2 cup shortening
1 tsp vanilla extract
pinch of salt
4 cups powdered sugar (sift after measuring)
5 Tbsp. milk
food coloring, if desired

1. Prepare bars: In a large bowl with an electric mixer, cream butter and sugar until fluffy. Add eggs, one at a time, mixing after each egg. Mix in vanilla.

2. In a separate bowl whisk together flour, salt & baking soda. Add to wet mixture and mix just until combined. Spread on a greased, rimmed baking sheet (use a 13 x 18 pan).

3. Bake at 375 degrees for 10-15 min, until light golden brown or until a toothpick comes out clean. Cool completely before frosting.

4. Prepare frosting: In a large bowl, beat butter and shortening together until smooth and creamy. Mix in vanilla and salt. Add powdered sugar (1 cup at a time) until combined, then add milk & mix until smooth and spreading consistency. Add a few drops of color, if desired. Spread over cooled cookie, then cut into bars.

Yield: 32 bars

Tips:
*Refrigerate the bars until firm… it will be easier to get nice, clean cuts.

Red Velvet Whoopie Pies

I made these heart shaped so they'd really match our Valentine's Day Love at First Bite Theme but they'd be great any time of year in the traditional round shape, too.  I won't lie, I was pretty scared about the full bottle of red food coloring that goes into this but that's how you get the beautifully vibrant red color of the cake.  Avoid getting it on your hands and clothing though or you may end up a bit stained until you can scrub it back off!  I never piped anything prior to recipe but it was pretty easy and the heart shapes (see my pic below!) made this dessert extra cute.  And, I got to use my awesome cake decorating tools that I bought from Michael's for 60% off!

I was able to make about 16 fully assembled pies out of this recipe but that may vary depending on the size of the cookie that you make.  These hand-held pies are perfect for picking up and snacking on for a sweet treat!

Red Velvet Whoopie Pies
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Ingredients:



For the cookies:

• 2 cups all-purpose flour
• 2 tbsp. cocoa powder
• ½ tsp. baking powder
• ¼ tsp. salt
• 8 tbsp. unsalted butter, at room temperature
• 1 cup light brown sugar, packed
• 1 large egg
• 1 tsp. vanilla extract
• ½ cup buttermilk, at room temperature
• 1 oz. red food coloring

For the frosting:

• 8 oz. cream cheese
• 5 tbsp. unsalted butter, at room temperature
• 2 tsp. vanilla extract
• 2½ cups confectioners' sugar, sifted

Directions:

1. Preheat the oven to 375˚ F.
2. To make heart-shaped whoopie pies: Using a heart template cut out from card stock or a heart shaped cookie cutter, trace evenly spaced hearts onto pieces of parchment paper sized to fit two cookie sheets. Place the parchment on the cookie sheets so that the side you have drawn on is facing down; set aside.
   To make regular round whoopie pies: Place parchment paper on cookie sheets and set aside.
3. In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and brown sugar on medium-high speed until light and fluffy, about 2 minutes. Beat in the egg until incorporated, scraping down the sides of the bowl as necessary. Blend in the vanilla. With the mixer on low speed, beat in about a third of the dry ingredients, followed by half of the buttermilk, beating each addition just until incorporated. Repeat so that all the buttermilk has been added and then mix in the final third of dry ingredients. Do not overbeat. Blend in the food coloring.
4. To make heart-shaped whoopie pies: Transfer the batter to a pastry bag fitted with a large plain round tip. Pipe the batter onto the parchment paper using the heart tracings as a guide.
   To make regular round whoopie pies: Spoon heaping tablespoons on batter onto parchment paper.
5. Bake 7-9 minutes or until the tops are set. Transfer cookies to a cooling rack.  Repeat with any remaining batter. Allow cookies to cool completely before proceeding.
6. To make the cream cheese frosting, in the bowl of a stand mixer fitted with the paddle attachment beat the cream cheese and butter on medium-high speed until well combined and smooth, about 2-3 minutes. Mix in the vanilla extract. Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth.
7. Transfer the frosting to a clean pastry bag fitted with a plain, round tip.  (Alternatively, you can spoon heaping tablespoons of frosting onto each cookie and spread, leaving the edges clear).  Pair the cookies up by shape and size. Flip one cookie of each pair over so that the flat side is facing up. Pipe frosting onto the flat-sided cookie of each pair, leaving the edges clear. Sandwich the cookies together so the flat sides are facing each other and press gently to help the filling reach the edges. To store, refrigerate in an airtight container.

Source: Whoopie Pies originally from Better Homes & Gardens, December 2008; frosting adapted from Confections of a Foodie Bride; Both as seen on Annie's Eats.

Iced Sugar Cookies

These were supposed to be cut-out sugar cookies but I was having technical difficulties so they became round cookies instead.  They also don't have apples (I know, blasphemy given the theme!).  Still every bit as delicious and I had fun playing with different decorations  :).

Iced Sugar Cookies
(Source: cookies and icing recipes modified from All Recipes)















Yields: About 48 cookies (2.5 to 3 inches diameter)

Ingredients

For the cookies:

• 1 1/2 cups butter, softened
• 2 cups white sugar
• 4 eggs
• 1 tsp vanilla extract
• 5 cups all purpose flour
• 2 tsp baking powder
• 1 tsp salt

For the icing:

• 4 cups powdered sugar
• 1/4 cup milk
• 1/4 cup corn syrup
• 1 tsp almond extract (used vanilla extract because my brother is allergic)
• Assorted food coloring

Directions

1. To make the cookies - In a large bowl, cream together butter and sugar until smooth.  Beat in eggs and vanilla.  Stir in flour, baking powder, and salt.  Cover and chill dough at least one hour (but overnight is best).  Preheat oven to 400 degrees.  Using hands, rolldough between hands to create balls about 1 to 1.5 inches thick.  Place ball on ungreased cookie sheet (I used parchment paper) and flatten ball to about 1/4" to 1/2" thick.  Bake 6-8 minutes.  Cool completely before frosting.
2. To make the icing - In a medium bowl add milk then mix in powdered sugar.  Stir until smooth.  Using an electric mixer, beat in corn syrup and almond extract until smooth and glossy.  Icing should be pretty thick so it doesn't run off cookie but if you find icing is too thick to dip, add more corn syrup.  Divide into bowls and add desired food coloring to each.  Dip front of cookies into icing and lay flat to dry until icing has hardened.