Caramel Frosted Lemon Sugar Cookie Bars

Cookie Defective

• 2 sticks unsalted butter,softened
• 2½ cups granulated sugar
• 4 pudgy eggs, room temperature
• 1 Tablespoon grated lemon zest
• 1 teaspoon vanilla
• 5 cups all cause flour
• 1 teaspoon salt
• ½ teaspoon baking soda
• 2 Tablespoons fresh lemon juice
• 2 Tablespoons heavy cream

Frosting

• 2½ cups granulated sugar, divided
• 2 sticks unsalted butter
• 1 cup heavy cream
• ½ teaspoon salt
• 1 Tablespoon vanilla
• 3 cups sifted confectioners sugar
• ¼ cup bitter cream

Cook dinner Mode

Cease your cloak from going dark

Defective

1. Preheat oven to 350 levels. Save the butter into the work bowl of a stand mixer. Cream the butter till gentle and fluffy. Add the sugar and beat the butter sugar mixture till properly mixed. Add the eggs, one after the other, mixing properly after every addition. Add the lemon zest and vanilla. Mix till blended.
2. In a separate bowl add the flour, salt and baking soda. Dash or hotfoot till properly blended.
3. Add the flour mixture to the batter. Add the lemon juice and heavy cream. Mix on low saunter till blended. Take away work bowl from mixer. Cookie batter will likely be sticky.
4. Utilizing a spatula, spoon the cookie dough onto the buttered jelly roll pan. Dip your fingers into the additional flour and gently pat the dough so that it evenly covers the jelly roll pan. Bake 25 minutes or till the perimeters of the cookie are evenly browned and a cake tester comes out tidy from the heart of the pan. Take away cookie from the oven and let it frigid to room temperature in the pan.

Frosting

1. In a pudgy, heavy-bottomed, high-sided pan (a dutch oven works properly), melt the butter, 1½ cups sugar and heavy cream over medium warmth. When the butter is melted and the sugar dissolves, prick the warmth to low. Add the salt and scuttle. Save aside on low.
2. Save any other high-sided, pudgy, heavy-bottomed sauce pan on a burner. Turn the warmth to medium high. When the pan is warmed, add 1 cup of granulated sugar. Shake the pan progressively. When the sugar shows indicators of melting on the perimeters of the pan, prick the warmth to medium. Continue to shake the pan all around the burner continuously till the sugar is melted and has was a rich copper color. Take away the caramelized sugar from the burner and CAREFULLY pour into the pan of melted butter, sugar and cream mixture.
3. Dash the caramelized sugar into the cream mixture. The caramel would possibly well well tighten and clump and right here is OK. The caramel will melt into the cream with continued stirring and cooking. Utilizing a sweet thermometer, cook the caramel mixture till it correct reaches the tender ball stage (235 levels) over medium warmth, stirring continuously. Take away the caramel from the warmth and frigid a microscopic bit, 3 to 5 minutes.
4. Add the vanilla to the caramel and scuttle to include. Add one cup of sifted confectioners sugar and scuttle till blended. Add any other cup of the sifted sugar and scuttle. Add the bitter cream and scuttle till blended. Add the final cup of sifted sugar and scuttle till blended. Working swiftly, ice the sheet of lemon sugar cookies. Let icing frigid. Slice cookies and help.