Cookie Swap Cookie Bars
Can’t decide what type of cookies to make? No problem! Bake four different flavors all in one pan.
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Ingredients
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- 4 cups Shawnee Mills All-Purpose Flour, divided
- 1 cup powdered sugar, divided
- 2/3 cup cornstarch, divided
- 2 teaspoons salt, divided
- 4 sticks Hiland Dairy Unsalted Butter, chilled and cut into 1/2 inch pieces
- Peach Topping
- 1/4 stick Lemon Mango Topping
- 1 cup Strawberry Topping
- 1/4 cup Pumpkin Topping
- Preheat oven to 350 degrees. Fit a large (13-by-18-inch) cookie sheet with parchment paper.
- When making the crust, the food processor can only handle half the dough at a time, so you will be making two batches.
- In a 7-cup food processor, combine 2 cups flour, 1/2 cup powdered sugar, 1/3 cup cornstarch, 1 tsp salt and 2 sticks cut butter.
- Process until mixture start to clump and looks like small crumbs. Place mixture on cookie sheet. Make another batch of dough by combining 2 cups flour, 1/2 cup powdered sugar, 1/3 cup cornstarch, 1 tsp salt and 2 sticks cut butter in food processor.
- Process until you have a mixture of small crumbs. Add dough to cookie sheet, reserving 1/4 cup for garnish. Press dough into pan, making an even layer and coming up the sides of the cookie sheet. Place in the oven, baking for 25 minutes or until golden brown.
- Remove cookie sheet from oven. Reduce temperature to 325 degrees. Begin making toppings (recipes below). Once toppings have been poured over crust, bake for an additional 20 to 25 minutes. Cool completely on a cooling rack before slicing and serving.
- Pecan Topping
– 1/4 stick Hiland Unsalted Butter
– 1 cup light brown sugar
– 1/4 cup Griffins Corn Syrup
– 2 cups Miller Pecan Co. chopped pecans
– 1/4 cup Hiland Heavy Whipping Cream
– 1 tsp Griffins Vanilla
In a heavy saucepan, melt butter over medium-high heat. Stir in brown sugar and corn syrup, and bring to a boil. Boil for 1 minute, then add pecans and cream. Boil for about 3 minutes until mixture thickens slightly. Remove from heat. Stir in vanilla. and pour hot mixture over 1/4 of the warm shortbread crust, forming the pecan quadrant of the cookie bars. - Lemon Mango Topping
– 1 jar Suan’s Scotch Bonnet Mango Lemon Fruit Butter
– 2 egg yolks
– In a small mixing bowl combine the fruit butter and egg yolks until fully incorporated and smooth. Pour the mixture over 1/4 of the warm shortbread crust, forming the lemon mango quadrant of the cookie bars. - Strawberry Topping
– 1 jar Southern Okie Gourmet Strawberry Spread
– 2 egg yolks
– In a small mixing bowl combine the fruit butter and egg yolks until fully incorporated and smooth. Pour the mixture over 1/4 of the warm shortbread crust, forming the strawberry quadrant of the cookie bars. - Pumpkin Topping
– 1 jar Southern Okie Gourmet Pumpkin Spread
– 2 egg yolks
– In a small mixing bowl combine the fruit butter and egg yolks and fruit butter until fully incorporated and smooth. Pour the mixture over 1/4 of the warm shortbread crust, forming the pumpkin quadrant of the cookie bars.