Sunday, February 26, 2012


This week, everyone at school tried to get back to normal, or at least as close to normal as we could. There's laughter back in the halls and more smiles as students walk into classrooms. It's comforting to see that this one event will not define us, we remember, but we're moving forward. Some students are still not quite at the point of understanding that that is okay. I'm hoping the next week provides more healing time for them. It's hard to explain to them that their friend would not want them to be as sad/depressed as he was. He would want them to continue their high school careers, in the way that he didn't feel he was able to.

Sugar Cookie Bars
adapted from
Oven 350

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
½ 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)

Grease a 13 x 18″ rimmed baking sheet. Combine the butter and sugar in the bowl of an electric mixer. Beat on medium-high speed until light and smooth, about 2 minutes.

Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.

Blend in the vanilla and lemon zest. In a medium bowl, combine the flour, salt and baking soda. Stir together with a fork to blend. Add the dry ingredients to the mixer bowl 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. Transfer the pan to a wire rack and let cool completely before frosting.

To make the frosting, place the butter in the bowl of an electric mixer. Beat on medium-high speed until smooth, about 1 minute. 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.

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