Sugar Cookie Confetti Bars
(makes 24 bars, dependent on size)
Ingredients:
- 1 ½ cups flour (I use unbleached)
- 2 tsps. baking powder
- 2 tsps. cornstarch
- 1 cup butter, softened
- 2 eggs + 2 egg yolks
- 2 tsps. vanilla extract
- ½ cup sprinkles
Pink Frosting:
- 1 cup butter, softened
- 2 ¾ powdered sugar
- ¼ cup heavy cream
- 1 tsp vanilla extract
- 1-2 drops red food coloring
- Sprinkles to decorate
Directions:
Preheat oven to 350 degrees.
Line 9x13 inch plan with aluminum foil, should hang over edges.
Bars:
In a large bowl, cream softened butter until smooth, approximately 2 minutes, and then add sugar. Blend on medium speed until light and fluffy. Beat in eggs, egg yolks, and vanilla.
In a medium bowl, whisk together flour, baking powder, and corn starch.
On low speed, slowly add dry ingredients to wet ingredients and combine. Once combined, gently fold in sprinkles using a rubber spatula.
Press the dough evenly into the prepared baking pan. Bake for 25-28 minutes, depending on the oven. Cookie dough should be lightly browned on top but still quite soft. Cool completely on wire rack before frosting.
Frosting:
In a medium bowl, beat butter for 2 minutes until light and fluffy. Slowly add powdered sugar. Add drop(s) of red food coloring to the ¼ cup of cream in measuring cup, then add vanilla extract. Pour into butter and powdered sugar cream mixture and beat on high for 5 minutes. You can add more powdered sugar or cream to get frosting to desired consistency. Spread evenly on cooled bars and decorate with sprinkles and then cut into squares. Can keep in refrigerator for 5 days. Enjoy!