Cream Cheese Sugar Cookie Bars with Cherry Jam Buttercream

Makes: 20 large bars Prep time: 30 minutes Bake time: 17 to 20 minutes

Ingredients

Bars

1 and 1/2 cups sugar

1 cup unsalted softened butter

8 ounces softened full fat cream cheese

1 egg

1 and 1/2 teaspoons best quality vanilla extract

1/4 teaspoon salt

1/2 teaspoon fresh baking soda

1 teaspoon fresh baking powder

2 and 1/2 cups all purpose flour

Cherry Jam Buttercream

1 cup unsalted softened butter

3 tablespoons heavy cream

1/3 cup cherry preserves

4 cups confectioners sugar

Directions

Preheat your oven to 350 degrees.  Lightly butter a 13″x18″ jelly roll pan, and line it with parchment paper.

In the bowl of your stand mixer, beat butter, cream cheese, sugar, and egg.  Blend until smooth.

Add the vanilla, salt, baking powder, baking soda and the flour, a bit at a time.

Blend until completely smooth.

With an offset spatula, spread the batter in the prepared jelly roll pan. Make sure it is smooth and level.

Bake for 10 minutes, then rap the pan a few times to release the air under the bars.  Bake for another 7 to 10 minutes, or until the bars are lightly golden brown.  Be careful not to over bake them, as they will become crunchy.

Cool for 10 minutes, then  place in the fridge while you while you make the buttercream.

Make the buttercream

In your stand mixer bowl, beat the butter and jam until combined.  Add the heavy cream and beat for a minute or so.  Slowly add the confectioners sugar and pinch of salt.  The buttercream will be fluffy and still have chunks of cherry from the preserves.

When the bars are completely cool, frost them with with an offset spatula.  Sprinkle with Shop Sweet Lulu sprinkles, if desired. Place back into the fridge while they set up completely.  Cut into bars and place in an airtight container, and keep in the fridge.  You can also double wrap them in wax paper and foil and freeze for up to a few months.