Glazed Fruit Sugar Cookie Bars
Dec 12, 2018 2:08:39 GMT -5
Post by bloodbought on Dec 12, 2018 2:08:39 GMT -5
Glazed Fruit Sugar Cookie Bars
1/2 cup unsalted butter at room temp
1/2 cup shortening at room temp
1 3/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3 eggs
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons almond extract, divided
3 cups flour
2 21 ounce cans of pie filling (you won’t use all of the second can. I like to used either mixed berry, or one can of strawberry and one can of cherry)
1 cup chocolate chips
Glaze-
1 cup powdered sugar
1/2 teaspoon almond or vanilla extract combined with
2 teaspoons half and half or milk (you may need a little more)
Preheat oven to 350 degrees.
In a large bowl beat together the butter and shortening on low speed. Add the sugar, baking powder, salt, vanilla extract and 1 teaspoon of the almond extract and beat well.
Keeping the mixer on low, carefully beat in 2 cups of flour. Use a heavy wooden spoon to mix in the last cup of flour.
Scoop out 1 1/2 cups of the dough; set aside. Press the remainder into the bottom of a 15×10 inch baking pan. (Dump it all in the pan, then lightly flour your fingers to press the dough in, repeat the flouring as needed.
)
Bake the dough at 350 for 12 minutes until it's just starting to turn a pale brown at the edges.
While that bakes, stir the remaining 1/2 teaspoon of almond extract into the pie filling.
After removing the crust from the oven, carefully spread it with the desired amount of pie filling - about 1 1/2 cans. Sprinkle the chocolate chips over the top, then dollop spoonfuls of the remaining cookie dough evenly over the fruit filling.
Continue baking at 350 for 35 to 45 minutes or until the top is a light golden brown.
Let cool for about an hour, then glaze. Whisk together the glaze ingredients, adding more milk if you want it thinner and drizzle desired amount over the pan of bars. When completely cool, slice into squares.
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1/2 cup unsalted butter at room temp
1/2 cup shortening at room temp
1 3/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3 eggs
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons almond extract, divided
3 cups flour
2 21 ounce cans of pie filling (you won’t use all of the second can. I like to used either mixed berry, or one can of strawberry and one can of cherry)
1 cup chocolate chips
Glaze-
1 cup powdered sugar
1/2 teaspoon almond or vanilla extract combined with
2 teaspoons half and half or milk (you may need a little more)
Preheat oven to 350 degrees.
In a large bowl beat together the butter and shortening on low speed. Add the sugar, baking powder, salt, vanilla extract and 1 teaspoon of the almond extract and beat well.
Keeping the mixer on low, carefully beat in 2 cups of flour. Use a heavy wooden spoon to mix in the last cup of flour.
Scoop out 1 1/2 cups of the dough; set aside. Press the remainder into the bottom of a 15×10 inch baking pan. (Dump it all in the pan, then lightly flour your fingers to press the dough in, repeat the flouring as needed.
)
Bake the dough at 350 for 12 minutes until it's just starting to turn a pale brown at the edges.
While that bakes, stir the remaining 1/2 teaspoon of almond extract into the pie filling.
After removing the crust from the oven, carefully spread it with the desired amount of pie filling - about 1 1/2 cans. Sprinkle the chocolate chips over the top, then dollop spoonfuls of the remaining cookie dough evenly over the fruit filling.
Continue baking at 350 for 35 to 45 minutes or until the top is a light golden brown.
Let cool for about an hour, then glaze. Whisk together the glaze ingredients, adding more milk if you want it thinner and drizzle desired amount over the pan of bars. When completely cool, slice into squares.
link
