Prep time: 45 min
Cook time: 10- 15 min
Ready in: 55 min- 1 hour
Serves: 12- 48
Ingredients:
COOKIE BARS:
2 c. strawberries- finely diced
2 1/8 c. sugar
1 c. unsalted butter- softened
4 large eggs
2 tsp. vanilla extract
Zest from 1 lemon
5 c. flour
1 tsp. salt
1/2 tsp. baking soda
1/8 c. sugar
FROSTING:
1 c. unsalted butter- softened
1 tsp. vanilla
Pinch of salt
4 c. powdered sugar- sifted
3/4 c. strawberries (from above, after macerating)- pureed
Directions:
- Mix cookie bar strawberries in a bowl with 1/8 c. of sugar
- Leave on counter to macerate while you prepare the other ingredients, stirring occasionally
- Preheat oven to 350 degrees
- Grease a 13 x 18" rimmed baking sheet
- Combine cookie bar butter and 2 c. sugar in bowl of an electric mixer
- Beat on medium-high speed until light and smooth, about 2 min
- Mix in eggs, one at a time, beating well after each addition and scraping down sides of bowl as needed
- Blend in cookie bar vanilla and lemon zest
- In a medium bowl, combine flour, salt, and baking soda
- Whisk together to blend
- Add dry ingredients together in mixer bowl and beat on low speed until just incorporated
- Mix in 1 1/4 c. macerated strawberries and their juices taking care not to over mix
- Transfer cookie dough to prepared baking sheet and press into an even layer
- Bake until light golden brown and until a toothpick inserted in the middle comes out clean, 10- 15 min
- Transfer pan to a wire rack and let cool completely before frosting
- While baking, place remaining strawberries in a food processor
- Process until berries are pureed
- Place butter in bowl of an electric mixer
- Beat on medium-high speed until smooth, 1- 2 min
- Blend in frosting vanilla, salt, and powdered sugar
- Beat until smooth, about 1- 2 min
- Pour strawberry puree through a metal strainer into mixer
- Beat until ingredients are combined, about 1- 2 min
- If your icing is too runny at this point, add a little more powdered sugar, a few T. at a time, and mix until the icing reaches the desired thickness
- Spread over cooled cookies and cut into squares
*Natalie found recipe here
2 1/8 c. sugar
1 c. unsalted butter- softened
4 large eggs
2 tsp. vanilla extract
Zest from 1 lemon
5 c. flour
1 tsp. salt
1/2 tsp. baking soda
1/8 c. sugar
FROSTING:
1 c. unsalted butter- softened
1 tsp. vanilla
Pinch of salt
4 c. powdered sugar- sifted
3/4 c. strawberries (from above, after macerating)- pureed
Directions:
- Mix cookie bar strawberries in a bowl with 1/8 c. of sugar
- Leave on counter to macerate while you prepare the other ingredients, stirring occasionally
- Preheat oven to 350 degrees
- Grease a 13 x 18" rimmed baking sheet
- Combine cookie bar butter and 2 c. sugar in bowl of an electric mixer
- Beat on medium-high speed until light and smooth, about 2 min
- Mix in eggs, one at a time, beating well after each addition and scraping down sides of bowl as needed
- Blend in cookie bar vanilla and lemon zest
- In a medium bowl, combine flour, salt, and baking soda
- Whisk together to blend
- Add dry ingredients together in mixer bowl and beat on low speed until just incorporated
- Mix in 1 1/4 c. macerated strawberries and their juices taking care not to over mix
- Transfer cookie dough to prepared baking sheet and press into an even layer
- Bake until light golden brown and until a toothpick inserted in the middle comes out clean, 10- 15 min
- Transfer pan to a wire rack and let cool completely before frosting
- While baking, place remaining strawberries in a food processor
- Process until berries are pureed
- Place butter in bowl of an electric mixer
- Beat on medium-high speed until smooth, 1- 2 min
- Blend in frosting vanilla, salt, and powdered sugar
- Beat until smooth, about 1- 2 min
- Pour strawberry puree through a metal strainer into mixer
- Beat until ingredients are combined, about 1- 2 min
- If your icing is too runny at this point, add a little more powdered sugar, a few T. at a time, and mix until the icing reaches the desired thickness
- Spread over cooled cookies and cut into squares
*Natalie found recipe here
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