Sugar Cookie Bars

Cookie Bars
1 c butter, softened
2 c sugar
4 eggs
2 t vanilla
5 c flour
1/2 t baking soda

Preheat oven to 375°. In standing mixer fitted with paddle attachment, cream butter and sugar on medium high speed until fluffy. Add eggs, one at a time, mixing well after each addition. Mix dry ingredients together in a separate bowl. Add vanilla to the creamed mixture, then slowly add dry ingredients.

Press into a greased 13 x 18 inch pan and bake 20 to 25 minutes. Cool completely in pan before frosting.

Frosting
1/2 c butter, softened
1/2 c shortening
3 c powdered sugar
2 T milk
1 t vanilla

Cream all ingredients until well blended. Frost cookie bars and cut into squares. I used a pizza cutter with great success. Decorate with sprinkles, if desired.

Basic Pound Cake

1 pound butter, softened
3 c sugar
6 eggs, room temperature
4 c unbleached flour
3/4 c milk, room temperature
1 t vanilla extract
1/2 t almond extract

Preheat oven to 300°.

In standing mixer with whisk attachment, beat butter at medium for 5 minutes until pale yellow. Gradually add sugar, beat 3 minutes. Add eggs, 1 at a time, beating on medium low just until yellow yolk disappears.

Add flour to creamed mixture alternately with milk, beginning and ending with flour. Beat on low just until blended after each addition. Mix in vanilla and almond extracts.

Pour into a greased and floured Bundt pan and bake for 1 hour and 30 minutes or until toothpick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes. Remove from pan, and cool completely on a wire rack. Serve with fruit and whipped cream or drizzle with light glaze.

Chef's Note: This cake is good and easy. I plan make several during the spring and freeze them for use in the summer. I can hardly wait to serve it with fresh strawberries and whipped cream!