Baking Fail

Aug. 6th, 2015 02:50 pm
soobiebear: (BlackCrows)
[personal profile] soobiebear
Tried to make these last night as per the recipe given and they pretty much failed horrifically. The taste was ok, but the directions are shameful. Going to have to re-work it.


Chocolate Frosted Sugar Cookie Bars

Yield: 9 large bars or 16 smaller bars

Prep Time: 25 minutes

Cook Time: 25 minutes

Total Time: 50 minutes
Ingredients:
For the sugar cookie bars:

1 3/4 cups all-purpose flour
1 1/2 teaspoons cornstarch
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine salt
1 stick (4 ounces) unsalted butter, at room temperature
2 ounces cream cheese, at room temperature
3/4 cup granulated sugar
1 large egg plus 1 egg yolk
1 teaspoon vanilla extract

For the chocolate frosting (double all this):

1 1/2 sticks (6 ounces) unsalted butter, at room temperature
1 1/4 cups powdered sugar, sifted
1/3 cup cocoa powder, sifted
3 tablespoons heavy cream
1 teaspoon vanilla extract
1/8 teaspoon salt
Rainbow sprinkles

Directions:
To make the bars:

Preheat the oven to 350°F. Line an 8 by 8-inch baking pan with foil, leaving an overhang on all sides.

In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.

In a large bowl, use an electric mixer to beat the butter, cream cheese, and sugar on medium-high speed until well combined and smooth, about 3 minutes. Add the egg, egg yolk, and vanilla and beat until combined. On low speed, gradually add the flour mixture and beat until combined.

Press the dough into the prepared pan. Bake for 25 minutes, or until lightly golden brown on top. Place the pan on a wire rack and let cool completely.
To make the frosting:

In a large bowl, use an electric mixer to beat the butter on medium-high speed until creamy, about 2 minutes. On low speed add in the powdered sugar, cream, vanilla, salt, and cocoa. Increase speed to high and beat for 3 minutes, or until light and fluffy.

Remove the bars from the pan using the foil overhang. Let cool. Frost with a thick layer of frosting. Sprinkle with sprinkles before cutting into squares. Serve or store in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
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