GLAZED CAPPUCCINO BARS

Glazed Cappuccino Bars image

Provided by Vickie Parks

Categories Cookies

Time 40m

Number Of Ingredients 15

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COOKIE BASE
3 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
1 cup unsalted butter, softened
1 1/2 cups light brown sugar, packed
1/2 cup white granulated sugar
2 Tbsp strong coffee, freshly brewed but cooled
2 tsp vanilla extract
2 large eggs
GLAZE
1/2 cup confectioners' sugar (powdered sugar)
1/4 tsp vanilla extract
1 to 2 Tbsp strong brewed coffee, cooled (or milk)

Steps:

1. Heat oven to 350°F. Lightly grease and flour bottom and sides of 9x13-inch baking pan. Shake out excess flour; set baking pan aside.
2. In a large mixing bowl, combine flour, baking soda, salt and cinnamon; set aside.
3. Beat together the butter and both sugars at medium speed for about 2 minutes or until fluffy and smooth. Beat in the cooled coffee and vanilla. Add eggs, one at a time, beating well after each addition. Reduce mixer speed to low and add the flour mixture, and beat until well blended. It should be thick, like cookie dough.
4. Spread cookie dough in an even layer in the prepared baking pan. Bake 30 to 35 minutes or until lightly browned on the surface. Remove from oven and let cool completely or at least 20 minutes.
5. FOR THE GLAZE: In a small bowl, mix powdered sugar, vanilla and 1 tablespoon cold coffee until icing is smooth and thin enough to drizzle. If glaze is too thick, add more cold coffee, 1 tablespoon at a time, and continue stirring until you reach the right consistency. In a random pattern, drizzle glaze from a teaspoon over the surface of the cooled cookie base. Set the pan aside for about 10 to 15 minutes to let the glaze harden a bit. To get 24 bars, cut 6 vertical rows and 4 horizontal rows.