Ingredients
2¼cupsall-purpose flour,preferably unbleached, scoop and level to measure
1tbspcornstarch
1tspbaking powder
½tspsalt
1cupgranulated sugar
2large eggs,at room temperature
1cupunsalted butter,at room temperature
1½tspvanilla extract
½tspalmond extract
2¼cupspowdered sugar
½cupunsalted butter,at room temperature
3tbspheavy cream
1tspvanilla extract
Few drops food coloring and sprinkles,optional
Preparation
Preheat oven to 350 degrees F. Butter a 13 by 9-inch baking sheet.
In a medium mixing bowl, whisk together flour, cornstarch, baking powder, and salt. Set aside.
In the bowl of an electric stand mixer, cream together 1 cup butter with 1 cup granulated sugar until blended. Scrape down mixing bowl.
Mix in each egg, 1 at a time. Scrape down mixing bowl then blend in 1½ teaspoon of vanilla and ½ teaspoon almond extract.
Add flour mixture and mix just until combined. Spread mixture into prepared baking dish.
Bake in the preheated oven until puffy and just baked through for about 14 to 16 minutes.
Let cool completely on a wire rack, for about 90 minutes (or about 60 minutes in the fridge).
In a large mixing bowl using an electric hand mixer. blend together powdered sugar, ½ cup of butter, 2 Tablespoons of cream, and 1 teaspoon of vanilla extract, and a few drops of food coloring until pale and fluffy.
Spread frosting evenly over cooled cookie bars. Immediately finish with sprinkles if using.
Keep bars covered with plastic wrap or store them in an airtight container.
