Source: And Now for Something Completely Delicious
Sugar Cookie Bars
From The Repressed Pastry Chef
Makes 24 bars
1 cup butter, at room temperature
2 cups sugar
2 teaspoons vanilla extract
5 cups flour
1 teaspoon salt
1/2 teaspoon baking soda
Preheat oven to 375 degrees. Grease a 13 x 18 inch sheet pan and line with parchment paper.
In a medium bowl, combine the flour, salt and baking soda and set aside. In the bowl of an electric mixture, cream together the butter and sugar until light and fluffy, about 3 minutes on medium high. Add the eggs one at a time, mixing after each. Add the vanilla. Add the flour mixture in 2 addition, mixing until just combined.
Press the cookie dough into the sheet pan, using a greased spatula or parchment paper to spread it evenly. Bake for 10-15 minutes until lightly golden and a toothpick inserted into the middle comes out clean. Cool completely.
1/2 cup shortening
1/2 cup butter, at room temperature
4 cups confectioners sugar
1 tablespoon vanilla extract
4-5 tablespoons milk
Pinch of salt
In the bowl of an electric mixer, cream together the shortening and butter until combined and smooth. Add the vanilla and salt and mix until combined. Add the confectioners sugar 1 cup at a time, mixing after each addition. Cream together on medium high for about a minute. Add the milk 1 tablespoon at a time, mixing until smooth. I only needed 4 tablespoons of milk to get a light spreadable consistency, but you may find you need more.
Spread onto cooled cookies. Slice into bars and serve.