Sugar Cookie Bars with Blueberry Frosting

Hi.

My name is Ally.

I'm back from vacation.  A big thanks to Jenn, Biz and Danelle for guest posting while I was gone.  Did you enjoy some new stories and recipes?

I obviously missed my kitchen while I was gone, as yesterday I tackled three new recipes in the span of about 3 hours.  I also found myself controlling, running, probably invading everyone's space in the kitchen of our cabin last week.  I hope they didn't find me annoying!

Now that my family is all tan and full of bug bites {I have 37.  I counted.} we now have to dive back into reality.

And by reality, I mean a new dessert.

I wanted to bake some bars for our neighbors who watched our golden retriever and also give some to a new mama friend.  I only got one of those deliveries made today.  What can I say, it was a crazy day!

These taste like one giant sugar cookie....but with some unique frosting.  I had blueberries I needed to use up and instead of the "typical" sprinkles or colored frosting generally put on sugar cookies, I simply mashed up a cup of the berries and incorporated them into the frosting.

So good!

But, if you don't want to go the fruit route, feel free to top with sprinkles, jimmies or really anything you want.

Sugar Cookie Bars with Blueberry Frosting

{Print this Recipe!}

1 c. unsalted butter, softened

2 c. sugar

4 eggs

1 t. vanilla

1 t. almond extract

5 c. flour

1 t. salt

1/2 t. baking soda

Frosting:

1/2 c. unsalted butter

1/2 c. shortening

1 t. vanilla

1 t. almond extract

1/2 t. salt

3 c. powdered sugar

2 T. brown sugar

splash of milk

1 c. smashed blueberries

Preheat oven to 375 degrees.  Cream the butter and sugar together until fluffy.  Add in eggs, one at a time, mixing well.  Add in vanilla and almond extract.  Gently add in dry ingredients. Press dough into a 13x18 inch pan {or two 9x13 pans}.  Bake for 10-15 minutes or until just set - do not over bake.  Remove from the oven and allow to cool completely.

To make the frosting, beat together the shortening and butter until creamy.  Add in vanilla, almond extract and powdered sugar.  Add in a splash of milk if frosting is too thick.  Gently fold in smashed berries.  Spread over the cooled bars.

Keep bars in the fridge for best results.

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Well, it means my recipes will be organized better.  Much better.  And with one click of the mouse, you can save my recipes to your ZipList account - which then turns what I have in my ingredient list into your shopping list and recipe archive.  There is so much about it I still have yet to learn.  I've got a LOT of work to do {just think of all the recipes on this blog!}.  So bare with me.  I promise in the end it will be organized and pretty.

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