Sugar Cookie Bars

I have been really happy to have this recipe this year. It is a really easy, delicious dough that is quick and inexpensive to throw together with all staple ingredients. And, the full recipe feeds a LOT. The frosting is really light and buttery and a nice complement to the sugar cookies, and would be easy to tint different colors based on whatever event you are bringing them to. I think they would be just perfect with maroon icing and some orange sprinkles! I have also used the dough recipe for a few other desserts this year too, which I will share in a few days. If you make these, be prepared to have a lot of these little bars on your hands, since you make these in a large jelly roll pan. Or perhaps half the recipe and put it in a 9x13 pan so you won't have so many!


Sugar Cookie Bars 
Makes about 48 bars
Ingredients:
For the cookie bars:
1 cup (2 sticks) unsalted butter, at room temperature
2 cups sugar
4 large eggs
2 tsp. vanilla extract
Zest from 1 lemon
5 cups all-purpose flour
1 tsp. salt
1/2 tsp baking soda
For the frosting:
1 cup (2 sticks) unsalted butter, at room temperature
1 tsp. vanilla extract
Pinch of salt
4 cups confectioners' sugar, sifted
5 tbsp. milk
Food coloring (optional, but pretty!)


Directions:
     To make the cookies, preheat the oven to 350F. Grease a 13"x18" rimmed baking sheet. Cream together the butter and sugar in a large bowl on medium-high speed until light and smooth, about 2 minutes. Mix in the eggs one at a time, beating well after each addition. Blend in the vanilla and lemon zest. In a medium bowl (or a wire mesh colander fitted to the top of your bowl), combine the flour, salt and baking soda. Add the dry ingredients to the wet ingredients and beat on low speed just until incorporated. 
     Transfer the cookie dough to the prepared baking sheet and press into an even layer. Bake 10-15 minutes, until light golden brown and a toothpick inserted in the center comes out clean. The edges should be just starting to lightly brown. Transfer the pan to a wire rack and let cool completely before frosting.
     To make the frosting, beat the butter in a large bowl on medium-high speed until smooth. Blend in the vanilla, salt, and confectioners' sugar until smooth, 1-2 minutes. Mix in the milk. Tint as desired with food coloring. Spread over the cookie in the pan, cut into bars and serve. *Note: Since this frosting is mostly butter, it will melt quickly on the bars if they are not cooled completely. (I learned this the hard way the first time when I tried to rush it!)
Source: Annie's Eats, who got it from The Repressed Pastry Chef