Today I got the chance to dote on my one my favorite people: Rebecca. She is getting married in a month, and this afternoon was her Bridal Shower! It was an afternoon tea … so we served tea sandwiches, fruit, and little desserts. Yesterday was spent baking 2 new desserts for the shower: Sugar Cookie Bars and Lemon Cookies. The sugar cookie bars turned out thicker than I expected, so if you make them … make sure to make them a little thinner than mine!
Sugar Cookie Bars
1.5 c Sugar
1 c Butter, softened
8 oz Cream cheese, softened
1 Egg
½ tsp Almond extract
1 tsp Vanilla
½ tsp Baking soda
1 tsp Baking powder
2.5 c Flour
1: In a large mixing bowl or stand mixer beat the butter, cream cheese, sugar, and egg until nice and frothy. About 4 minutes. 2: Add the vanilla and almond extract and beat for 1 minute more. 3: In a small bowl combine the flour, baking powder and baking soda. Mix them around so that all ingredients are well incorporated. 4: Add the flour mixture to the butter mixture and beat for about 2 minutes. 5: Split dough in half (makes 2 9×13 sheets) and press the dough into a cookie sheet pan. 6: Bake at 350 degrees for 20 minutes. 7: Let the pan cool completely. 8. Cut bars, frost and decorate!
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The Lemon Cookies were super easy and tasted delicious! The turned out a little flat, so if you like a little fluff to your cookies, add a little flour to the mix, or don’t use ALL of the cool whip.
Lemon Cookies
1 box Lemon Cake Mix
1- 8 oz container Cool Whip
1 egg
Powdered sugar (for rolling)
Directions: Preheat the over to 350. Mix the cake mix, cool whip, and egg together. Take teaspoon fulls of the mixture and dip into the powdered sugar. Bake cookies on wax paper over the cookie sheet for about 10 minutes.
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It was a joy to celebrate with Rebecca for the afternoon. Below are a few pictures from the shower: the table spread, and the two hosts with the bride-to-be!
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