Cookie Swap Cookie Bars

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Cookie Swap Cookie Bars

Can’t decide what type of cookies to make? No problem! Bake four different flavors all in one pan.

  • 4 cups Shawnee Mills All-Purpose Flour

    1 cup powdered sugar

    2/3 cup cornstarch

    2 tsp salt

    4 sticks Hiland Dairy Unsalted Butter, chilled and cut into 1/2 inch pieces

    Peach Topping

    Lemon Mango Topping

    Strawberry Topping

    Pumpkin Topping

  • Step 11. Preheat oven to 350 degrees. Fit a large (13-by-18-inch) cookie sheet with parchment paper.
    2. 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, ½ cup powdered sugar, ⅓ cup cornstarch, 1 teaspoon salt and 2 sticks cut butter. Process until mixture start to clump and looks like small crumbs. Place mixture on cookie sheet.
    3. Make another batch of dough by combining 2 cups flour, ½ cup powdered sugar, ⅓ cup cornstarch, 1 teaspoon salt and 2 sticks cut butter in food processor. Process until you have a mixture of small crumbs. Add dough to cookie sheet, reserving ¼ cup for garnish.
    4. 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.
    5. 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.

    Step 2Pecan Topping
    ¼ stick Hiland Unsalted Butter
    1 cup light brown sugar
    ¼ cup Griffin’s Corn Syrup
    2 cups Miller Pecan Co. chopped pecans
    ¼ cup Hiland Heavy Whipping Cream
    1 teaspoon Griffin’s 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 ¼ of the warm shortbread crust, forming the pecan quadrant of the cookie bars.

    Step 3Lemon 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 ¼ of the warm shortbread crust, forming the lemon mango quadrant of the cookie bars.

    Step 4Strawberry 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 ¼ of the warm shortbread crust, forming the strawberry quadrant of the cookie bars.

    Step 5Pumpkin 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 ¼ of the warm shortbread crust, forming the pumpkin quadrant of the cookie bars.

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