Ingredients

The following ingredients have 48 Servings
  • 1 cup butter (unsalted room temperature)
  • 1 cup sugar
  • 1 egg (room temperature)
  • 1 egg yolk (room temperature)
  • 1 1/2 tsp. vanilla extract
  • 1 tsp. almond extract
  • 3 cups flour all purpose
  • 1 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/2 tsp. salt
  • yellow food dye
  • orange food dye (or yellow and red combined)
  • 3/4 cup butter (unsalted room temperature)
  • 2 tsp. vanilla extract
  • 2-3 cups powdered sugar

Instruction

  • Preheat oven to 350 degrees and line a 9X13 inch casserole dish with parchment paper and lightly grease the sides of the pan. (I use parchment paper to easily lift my cookie bars out after they have cooled.)
  • Using a stand mixer, beat butter and sugar for 3 minutes. Scrape down the sides of the bowl as needed.
  • Add egg, egg yolk, vanilla and almond extract. Mix again. (To get room temperature eggs fast, place eggs in a bowl of warm-hot water for a few minutes.)
  • In a separate bowl whisk together flour, baking powder, baking soda and salt.
  • Slowly add in dry ingredients to wet and mix only until combined. Take out half of the mixture and dye one half yellow and one half orange. Press the yellow sough into the prepared pan and then press the orange mixture on top of it. See my notes below for tips.
  • Bake for 18-22 minutes. The edges will just barely start to turn golden but it's a little tricky to tell when it's dyed, then take them out and place the pan on a cooking rack!
  • FROSTING: Beat butter, vanilla and 2 cups powdered sugar. Continue to add powdered sugar until you like the sweetness level, the frosting should still be soft enough to easily spread on your bars with a knife. If it gets too thick, add 1 or 2 tablespoons of milk!
  • Once your bars have cooled, lift up on the parchment paper to remove the entire thing from the pan. Frost and then cut into bars! You can cut into triangles like candy corn or leave as squares!