This recipe has everything: sprinkles, rainbows, cookie bars! Brighten up a rainy afternoon by bringing these colorful layered cookie bars together. Easter treats for kids never looked so good. 🌈
INGREDIENTS
Holiday Sugar Cookie Bars
Pink Icing Color, 1 oz.Select product: Pink Gel Food Coloring, 1 oz.
Lemon Yellow Icing Color, 1 oz.
White Nonpareils, 3 oz. - Cake Decorating Supplies
Buttercream Frosting
White Sparkling Sugar, 8 oz.
Pink Sugar Pearls, 5 oz.
Pearlized Diamond Shaped Sprinkles, 3 oz.
Violet Icing Color, 1 oz. Gel Food Coloring
Blooming Colors Sprinkles Medley Tall
Non-stick pan spray
TOOLS
Non-Stick Cooling Grid - 14.5 x 20-Inch - Cooling Rack
Decorator Preferred 9inch Angled Spatula
Decorating Bags, 16-Inch Disposable Piping Bags, 12-Count
Recipe Right Non-Stick Oblong Pan 9 x 13-Inch Pan
Knife
INSTRUCTIONS
1. Bake cookies
Prepare cookie dough following recipe instructions, omitting Red & Green Candy Melts candy and holiday sprinkles. Divide dough into three equal portions. Using Pink, Lemon Yellow and Violet icing colors, tint one portion each pink, yellow and violet. Place each portion of dough in separate 16 inch decorating bags. Cut 3/4 inch tip in each bag. Prepare cake pan with non-stick spray. Pipe pink cookie dough in pan in loose zig-zag. Use wet spatula, spread dough evenly in pan. Repeat with yellow dough, then violet dough. Bake and cool. Remove from pan.
2. Prepare icing and sprinkles mix
Prepare buttercream icing following recipe instructions. In bowl, combine about 3 tablespoons each of diamond sprinkels, pink Sugar Pearls, white sparkling sugar, white nonpareils and spring sprinkle mix.
3. Decorate cookies
Using knife, cut edges from cookie. Using spatula, ice top of cookies with buttercream icing; top with sprinkle mix. Cut into 2 x 2 inch squares.
All ingredients are available at CBS Aruba, Bonaire and Curaçao.
Source: www.wilton.com