Christmas Cookie Bars

Chef's Notes

Notes


Frosting amounts: If you are not planning to decorate these bars the way I have, you don’t need to make this much frosting. You’ll need  1 cup (226g) unsalted butter/ 3 ½ cups (455g) powdered sugar / 1 tablespoons (15ml) heavy whipping cream / 1 teaspoon (15ml) vanilla bean paste or vanilla extract
Freezing these bars: If you’re looking to get ahead on your holiday baking, I recommend freezing the cookie, uncut. Cool it completely, and then tightly wrap in parchment paper and plastic wrap. Thaw overnight prior to frosting.
How to store these bars:Whether you store this whole or as cut bars, it’s best kept at room temperature in an airtight container.If you don’t need to slice them all at once, then just slice off what you need and store the rest uncut for the best results.
Additional details for decorating and equipment are listed in the blog post

Frosting amounts: If you are not planning to decorate these bars the way I have, you don’t need to make this much frosting. You’ll need  1 cup (226g) unsalted butter/ 3 ½ cups (455g) powdered sugar / 1 tablespoons (15ml) heavy whipping cream / 1 teaspoon (15ml) vanilla bean paste or vanilla extract
Freezing these bars: If you’re looking to get ahead on your holiday baking, I recommend freezing the cookie, uncut. Cool it completely, and then tightly wrap in parchment paper and plastic wrap. Thaw overnight prior to frosting.
How to store these bars:Whether you store this whole or as cut bars, it’s best kept at room temperature in an airtight container.If you don’t need to slice them all at once, then just slice off what you need and store the rest uncut for the best results.
Additional details for decorating and equipment are listed in the blog post