Holiday Cookie Squares

This recipe makes roughly 12 (2”) bars.

Ingredients

For the blondies:

• 1 stick (1/2 cup) unsalted butter

• 1 cup granulated sugar

• 2 eggs, room temp

• 1 tablespoon Cake Batter extract

• 3 cups all-purpose flour

• 1/4 tsp baking soda

• 1/4 tsp salt

• Sprinkles (optional)

For the cream cheese icing:

• 1 stick (1/2 cup) unsalted butter, room temp

• 1/2 block cream cheese (4 oz)

• 3 cups powdered sugar

• 1 tsp cake batter extract

• pinch of salt

Instructions

1. Preheat oven to 350℉ and prep 8” square pan with non-stick baking spray.

2. Cream butter and sugar together in a large bowl for 2-3 minutes on medium-high speed.

3. Add eggs and vanilla to the mixture and beat to combine.

4. Clean sides of the bowl with spatula and add flour, salt, and baking powder.

5. On a low to medium speed, combine all of the ingredients until a dough forms.

6. Press dough into the 8x8” square pan to line the base evenly.

7. Bake for 20-25 minutes or until slightly golden brown around the edges and the top of the cookie doesn’t look greasy.

8. Remove from oven and allow to cool completely before removing from pan.

9. Once cooled, transfer blondie to a flat surface for icing.

10. For the icing, cream butter and cream cheese until light and fluffy. Add extract, salt, and powdered sugar to the mixer and mix on a low speed until frosting is smooth and lump free.

11. With an offset spatula, add the icing to the top of the cookie bar and smooth evenly. For clean cuts and perfect squares, refrigerate before cutting.

12. Finish with sprinkles, cut into bars or squares, and serve!

Royal Icing

Ingredients

Makes 2 cups of icing.

4 cups powdered sugar

3 tablespoons meringue powder

1/2 teaspoon salt

2 teaspoon clear vanilla extract

5-6 tablespoons water

Instructions

1. In a mixer fitted with a paddle attachment, add all of the ingredients and mix on a low speed until combined. Adjust the water if the mixture is too thick.

2. Increase the speed to medium-high and continue beating until icing becomes fluffy and white.

3. Scrape the sides of the bowl with a spatula and continue beating until icing is smooth and evenly mixed.

4. Cover immediately with plastic wrap and a damp towel to prevent the icing from drying and crusting too quickly.

5. To thin, add 1 tsp of water at a time until the icing is a “flood” consistency.

6. To color, measure out an amount from the bowl to a smaller bowl and color using food gel.

7. Add to piping bags fitted with tips or by using tipless piping bags and decorate with my perfect sugar cookie recipe! Icing can take anywhere from 8 hours to overnight to dry completely.

American Buttercream

Makes 6 cups of buttercream.

Ingredients

4 sticks (2 cups) salted butter, room temp

7 cups powdered sugar, sifted

2 teaspoons vanilla extract

1 teaspoon almond extract (optional)

Instructions

1. Beat butter using a paddle attachment on a medium-low speed until lighter in color.

2. Add 4 cups of powdered sugar and extracts and mix on a low speed until combined.

3. Clean the sides of the bowl with a spatula and add the remaining powdered sugar.

4. Mix on a low speed until sugar is incorporated and then increase speed to medium-high until fluffy and smooth - about 2 minutes.

5. Color using gel food coloring and decorate!

6. Buttercream can be stored in the freezer for up to a month in an airtight container. May require more whipping to get back to best consistency.