So, I’ve officially started my summer job! That’s exciting. ☺ Yesterday was full of safety videos, but today was definitely interesting. I’m learning how to do all sorts of testing for bacteria and other infectious diseases from samples from patients that are sent into the lab. Tomorrow, I’ll get to try one myself! (Under the watchful eye of my supervisor of course. :) )

But don’t worry, these weren’t made anywhere close to the lab. In fact, I made them on Monday for a BBQ that I was going to and also to practice my piping again. The recipe is originally from The Repressed Pasty Chef, a great blog that you should definitely check out. I made a few changes: I forgot to add the salt to the cookies (oops!), but I used salted butter, so they still taste all right. I also just used butter and not butter and shortening in the icing. They turned out great, and they’re definitely a crowd pleaser. You can be as fun and creative as you like with the icing, especially if you’ve got a piping bag. Some I topped with designs, others with zigzagging icing trails and sprinkles, while some were cut in two and slathered with icing.

This recipe makes a lot of cookies, so I’m going to take them in to work tomorrow. I’ll let you know how they’re enjoyed!

PS. Sorry for the lighting, I iced these at night and just couldn’t find a bright enough room to get a decent picture. Trust me, they taste lovely though.

Sugar Cookie Bars
Adapted from The Repressed Pastry Chef

1 cup butter; room temp.
2 cups sugar
4 eggs
2 tsp vanilla
5 cups flour
1 tsp salt (I forgot this, but used salted butter. Turned out fine.)
1/2 tsp soda

Cream butter and sugar until fluffy. Add eggs, one at a time, mixing after each egg. Add vanilla & mix well. In a separate bowl combine flour, salt & soda & stir with a whisk to combine. Add to wet mixture and mix just until combined. Spread on a greased baking sheet (use a 13 x 18 pan). Bake at 375 degrees for 10-15 min, until light golden brown or until a toothpick comes out clean. Cool completely and frost.

Frosting
1 cup butter; room temp
1 tsp vanilla
pinch of salt
4 cups powdered sugar
5 Tbsp milk
food colouring (if desired)

For frosting combine butter and shortening until smooth and creamy. Add vanilla and salt. Add powdered sugar in 1-2 cup increments until combined, then add milk & mix until smooth and spreading consistency. Cut up your cookies and ice as desired. Eg with piping bag or spread on top.

Cheers and enjoy!