SQUARE SUGAR COOKIES RECIPES

Steps:

• Heat oven to 350°F. Line 13x9-inch pan with foil, extending foil over edges.
• In medium bowl, crumble dough; stir or knead in flour until well mixed. Divide dough into 3 equal portions. Place 2 dough portions in 2 small bowls. Stir or knead in green gel food color into 1 bowl and red gel food color into other bowl. Leave third dough portion white. Drop tablespoonfuls of all colors of dough in random pattern into pan. Press dough evenly into bottom of pan so that each color just touches.
• Bake 12 to 16 minutes or until edges are light golden brown. Cool completely, about 1 hour. Use foil to lift from pan; pull foil away from edges. Cut into 6 rows by 4 rows. Store in airtight container at room temperature up to 1 week.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 13x18-inch baking sheet.
• Beat white sugar and 1 cup butter together in a bowl until fluffy. Add eggs 1 at a time, mixing after each addition. Add 2 teaspoons almond extract and vanilla extract; mix well.
• Whisk flour, 3/4 teaspoon salt, and baking soda together in a bowl. Add to egg mixture and stir until just combined. Spread onto the prepared baking sheet.
• Bake in the preheated oven until a toothpick inserted into the cookie comes out clean, 10 to 15 minutes; they won't look done. Cool completely, about 30 minutes.
• Beat 1/2 cup butter in a bowl using an electric mixer until smooth and creamy. Add 1 teaspoon almond extract and 1/4 teaspoon salt. Add confectioners' sugar, 1 cup at a time, mixing until combined. Add heavy cream, 1 tablespoon at a time, until frosting reaches a smooth, spreadable consistency. Spread frosting over cooled cookie bars.