Ugh! I’ve lost another battle to the dandelions. I was gaining on them this year because the weather was cooler for a while but then a couple of weeks ago we had three days of rain and a warm weekend – it was all over but the crying. I’m not giving up entirely and will continue on my mission to pull all of them up in the front yard. Hopefully this will put me in a better position for next year’s dandelion battle. Wish me luck.
On to more dandilicious happenings… I was debating whether I should post this recipe because I wanted to tweak it and bring you the revised version with double the cookie dough but time didn’t permit. While this version is delicious, I am a cookie dough lover and feel that you can never have too much. These bars a full of buttery goodness and although the cookie dough isn’t as sweet as the chocolate chip cookie dough I’ve had, it’s still quite yummy. If you’re a fan of shortbread, this bar certainly has what you’re looking for too. Feel free to leave the recipe as is, if you prefer to have more shortbread than cookie dough. I will certainly double the cookie dough the next time I make them. Which version would you prefer?
Have a great Memorial Day!
Yield: 16 bars Cook Time: 30 minutes
- 1 cup (2 sticks) butter, room temperature
- 3/4 cup packed light brown sugar
- 1 teaspoon coarse salt (I used Kosher salt)
- 2 cups flour
- 1/2 cup (1 stick) butter
- 3/4 cup sugar
- 1 tablespoon milk or cream
- 1 teaspoon vanilla extract
- 3/4 cup flour
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 1/2 teaspoons sugar
Step 1: For the shortbread: Cream together butter, brown sugar and salt in a large bowl on high speed for 3 minutes. The mixture should look light and fluffy. Scrape down the sides of the bowl, as needed. Mix in 1/3 of the flour until combined using a low setting on your mixer. Repeat for each of the remaining 1/3 additions.
Step 2: Prepare an 8 inch by 8 inch baking pan by lining with aluminum foil and greasing with cooking spray. Transfer the dough to the baking and press evenly across the pan. Bake in a 350 degree preheated oven for 25 to 30 minutes. The top should be golden brown. When done, remove the pan from the oven and cool on a rack for 30 minutes. Place the pan in the refrigerator or freezer to cool completely.
Step 3: For the cookie dough: In a medium sauce pan, melt the butter and sugar over medium heat. Stir constantly until the butter is melted and the sugar has mostly dissolved. This will help the cookie dough to have a less grainy mouth feel from the sugar. The mixture will take on a custard-like look – this is okay. Transfer the mixture to a medium mixing bowl, let cook for 15 minutes and then beat at a high speed for 2 to 3 minutes. Add in the milk and vanilla and mix to combine. Mix in the flour at a low speed until combined. Spread cookie dough evenly on the completely cooled shortbread. Using the back of a silicone spatula, smooth the top of the cookie dough for an even finish.
Step 4: For the topping: Combine cinnamon and sugar in a small bowl and sprinkle evenly across the top of the bars. Place in the refrigerator for a few hours or overnight to set and cool completely. Slice into 2 by 2 inch squares.
Recipe adapted from love to be in the kitchen.
Tips: Store in an airtight container in the refrigerator. Liz from That Skinny Chick Can Bake always has perfectly cut cookie bars, so I used her Tip of the Day to cut the bars.