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Steps
1
Heat oven to 350°F. In medium bowl, break up cookie dough. Stir or knead in 2 tablespoons candy sprinkles until well blended. Press evenly in 13x9-inch pan.
2
Bake 15 to 20 minutes or until set and edges are golden brown. Cool completely in pan on cooling rack, about 1 hour.
3
In medium bowl, beat butter, powdered sugar, milk and almond extract with electric mixer on medium speed until smooth. Add additional milk, 1/2 teaspoon at a time until desired spreading consistency. Spread evenly over cooled bars. Sprinkle with additional candy sprinkles. Cut into 8 rows by 4 rows.
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Customize this Christmas sugar cookie bar recipe for any occasion by using other colors of sprinkles.
Not a fan of almond flavoring? Substitute 1/2 teaspoon vanilla extract for the almond extract.
Short on time? Make and bake cookie bars a day ahead, then cover and store at room temperature once cooled completely. The next day, make and spread frosting on top of bar, and store covered in refrigerator.
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Nutrition Facts
Serving Size:1 Serving
Calories
260
Total Fat
11g
0%
Saturated Fat
4 1/2g
0%
Sodium
110mg
0%
Total Carbohydrate
38g
0%
Dietary Fiber
0g
0%
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 2 Other Carbohydrate; 2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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