How to "Tie-Dye" Sugar Cookie Bars

More Short-Cut Sweeties...
Lazy Lady Petit Fours
Lazy Lamingtons
Lazy Buckeyes

Yet another short-cut recipe. This Sugar Cookie Bar recipe has been all over the world wide web and I clung to it because one; I love sugar cookies, two; I hate rolling, cutting, baking, and frosting them. Too much work. And then they break. Grrr. With this little recipe I am able to bang out about 5 dozen cookie bars all frosted beautifully in one fell swoop. I thought "tie-dying" them would look pretty cool for Easter and Spring-time.


To decorate cookies, reserve 2 cups frosting to remain white. Separate the other 3 cups into 1 cup individual portions and color each as desired. Spread the pan of cookies with 2 cups white frosting. Place the other 3 colors in their own pastry bag- no tip needed- or zip top bag with a small hole cut from a corner.


Pipe the 3 colors over the white frosting in an alternating pattern.


Cover with plastic wrap and smooth frosting using your hand.


Remove wrap and using a chopstick, score vertically through each color every 1/2 inch being sure to alternate directions. Wipe chopstick between each pass.


Cover with wrap again and smooth the new lines following the direction in which they were scored.


Store covered in the refrigerator until frosting is set. Cut into about 60 bars and store in an air-tight container in the refrigerator or feezer. Bring to room temperature before serving.


Sugar Cookie Bars- adapted from My Baking Addiciton
2 sticks unsalted butter
2 cups sugar
2 tsp vanilla
4 eggs
5 cups sifted flour
1 tsp salt
1/2 tsp baking soda

In a large mixing bowl cream butter, sugar, and vanilla until fluffy and smooth. Add eggs one at a time, mixing well between each addition. Sift dry ingredients together and add to sugar mixture in small amounts. Mix batter until all flour is incorporated. Press into a large greased jelly-roll pan, 11x17 inches. Bake in 375 degree oven for 12 minutes.

Buttercream Frosting
3 sticks unsalted butter, softened
2 tsp vanilla
6 cups powdered sugar
1 tsp kosher salt
3 T. light karo syrup

In a large mixing bowl, beat butter until fluffy. Add vanilla and salt then one cup powdered sugar at a time, scraping down sides until well blended. While mixer is running on medium-high speed add in karo and beat frosting until light and fluffy. Makes about 5 cups frosting.

Note- You will use all of this frosting. The cookies are very thick and need that thick layer of frosting. It is a great ratio, trust me.

He is Risen, He is Risen Indeed,
Have a Blessed Easter.

Robin Sue

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