* Recipe adapted from Mommys Kitchen
Sometimes, I really want a sugar cookie (who doesn’t), but just don’t have the time or energy it takes to roll-out all that dough! You can imagine how excited I was to find this recipe! Soft, moist, delicious sugar cookies – without all the fuss! They are sooooo very good and perfect for times when you want the cookies, but don’t need the pretty Valentine heart shaped cookies. I can’t wait to take these to the lakehouse this summer! And I really don’t think they look that bad. In fact, I think they are darn cute and I know they are awfully tempting!
Frosted Cream Cheese Sugar Cookie Bars – EDITED FOR HIGH ALTITUDE BAKERS 5/21/10
1 1/2 cups sugar
1 cup butter, softened
8 oz cream cheese, softened
1/2 teaspoon almond extract
1 teaspoon vanilla
1/2 teaspoon baking soda
1 teaspoon baking powder
2 1/2 cups all purpose flour
*Note – If you don’t want to use almond extract, substitute by using all vanilla. High Altitude – if you are baking at a high altitude add an extra 2 tablespoons of flour.
Preheat oven to 350. In a small bowl combine the flour, baking powder and baking soda. Mix them around so that all ingredients are well incorporated.
In a large mixing bowl or stand mixer beat the butter, cream cheese, sugar, and egg until nice and frothy. About 2 minutes. Add the vanilla and almond extract and beat for 1 minute more.
Add the flour mixture to the butter mixture and beat for about 2 minutes. Press the dough into an ungreased large jelly roll pan (12 x 18 inch). Bake at 350 for 20 minutes. Cool completely.
Frost and decorate cookies! Super Yummo!
4 oz cream cheese, softened
3 1/2 cups powdered sugar
3-5 tablespoons milk
1 teaspoon vanilla
food coloring or icing paste
To make the frosting, in a medium sized bowl (or your stand mixer) combine the butter and cream cheese. Beat for about 2 minutes. Add the powdered sugar, milk, vanilla and food coloring. Mix for 1-2 minutes or until smooth.