This Dessert Recipe Just Broke The Internet!
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Tell me, which one do you prefer; the frosting or the cake or cookie that the frosting is on? I have always been the frosting type of girl! I could just skip all the other ingredients and make frosting instead! But in this case, I had to make an exception. But, I’ll admit, I did like the bowl and the spoon when I was done. I just couldn’t help myself! LOL Don’t judge me, you know that you do it too! I will say that I added an extra 15 minutes to my workout on that day 🙂
Check out what my pals over at The Gunnysack had to say about this recipe:
There are two kinds of people in this world. The ones who are really in it for the buttercream frosting and the ones who just want the cookie or cake that the frosting is on. Okay, okay, there is a third group of people that like the perfect combination of the two, but it seems like most people have a favorite. I’m sure many of you already know that I am a huge frosting fan. It dates back to my childhood when I would spend my own money on frosted cookies from the McGlynn Bakeries inside Target stores in our area. So, when I decided to make brown butter sugar cookie bars, I knew they had to be topped with a thick layer of fluffy buttercream frosting.
These cookie bars are so yummy I could eat them without the frosting. But that doesn’t mean I will… The combination is so mouthwatering that I know this is going to be my go-to recipe for years!
Cookie bars:
Ingredients
1 cup Land O Lakes butter
2 teaspoons Clabber Girl baking soda
2 teaspoons water
1 cup Crisco shortening
3 cups Domino granulated sugar
4 Eggland’s Best eggs
2 teaspoons McCormick vanilla
2 teaspoons Morton salt
5 cups Gold medal flour
Instructions:
Brown the butter in a saucepan, pour into a large bowl and allow it to cool to room temp.
Mix baking soda and water together and set aside.
Cream together butter, shortening and sugar. Add eggs and vanilla, mix well. Stir in the baking soda, the water mixture and the salt.
Add the flour, one cup at a time, mixing well after each addition.
Spread batter in a greased jelly roll pan. Bake at 350° F for 20-25 minutes.
Frosting:
Ingredients
1 cup butter
1 cup shortening
8 cups powdered sugar
1/2 cup marshmallow cream
2 tsp vanilla
2 tbsp milk
Optional: food coloring
Instructions
Beat together butter and shortening until smooth.
Mix in the first half of the powdered sugar (4 cups), one cup at a time.
Beat in the marshmallow cream and vanilla.
Mix in the second half of the powdered sugar (4 cups), one cup at a time.
Finally, add the milk and beat until fluffy.
Stir in food coloring, if desired.
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Quick Tip: Nothing pairs better with these cookie bars better than a tall glass of milk.
Thank you to The Gunny Sack for this awesome recipe.