Strawberry Lemon Sugar Cookie Bars
Strawberry lemon sugar cookie bars are what summer is made of. Fresh, sweet and tangy and made from the BEST sugar cookie dough.
- 1 c. butter* room temperature
- 1/2 c. shortening
- 1 1/2 c. sugar
- 1 egg
- 1 1/2 tsp. vanilla
- 2 tsp. almond extract
- 3 1/2 c. flour
- 1/2 c. cornstarch
- 2 tsp. baking powder
- 1/2 c. butter softened
- 3 c. powdered sugar sifted
- 3-4 T. lemon juice
- 2 Tbsp. lemon zest (zest from 2 lemons)
- 2 cups strawberries diced
In a large mixing bowl combine butter, shortening, and sugar. Beat until fluffy.
Add egg, vanilla and almond extract. Mix.
In a separate bowl, combine dry ingredients.
Slowly add dry ingredients to wet ingredients until a soft dough forms. Dough will be soft, but slightly crumbly.
Press dough into a sheep pan (13" x 18")
Bake at 350 degrees for 15-18 minutes.
Mix frosting ingredients together until fluffy. Frost cookie bars.
Sprinkle with strawberries RIGHT before serving. If making these ahead of time, frost the cooled cookie bars and store fruit seperately until ready to serve. Cookie bars can be stored in the refrigerator or on the counter. Once fruit has been added, serve imediately. Leftover bars with fruit should be kept in the refrigerator.
*If you use salted butter, no additional salt is needed. If you use unsalted butter, add 1 tsp. of salt to your dry ingredients.
Tip: sprinkle dough with a small amount of flour as you are pressing into the pan to prevent it it from sticking to your hands.