Monday, January 20, 2014

Pink Sugar Cookie Bars







I thought I would get a jump start on Valentines Day treats with a pretty pink Sugar Cookie Bar.

*I will have to apologize up front for the use of food coloring (evil) and the non-natural sprinkles as part of this recipe! ......let me explain~

This is a gift to my youngest daughter who is my inspiration for all my allergy free cooking.  
She has been obsessed (that is putting it lightly) with rainbow-colored food!  She has been googling pictures constantly.  For Christmas, her wish was for Santa to bring her sprinkles.
She didn't want "her" food coloring and sprinkles, the all natural kind.  She wanted the beautiful brightly colored kind that she keeps seeing everywhere!  She actually shed a tear at the grocery store when I told her we couldn't buy them once.  

So I broke down and bought her some food coloring and non natural sprinkles.  We have stayed away from any and all food coloring since her Autism diagnosis, knowing the havoc it can reek.  (And needless to say, she lucked out eating a cookie and didn't have any awful effects)  It's funny and sad at how such a simple thing can make her feel left out from everyone else.  

That is why I strive so hard to cook and bake allergy free foods.  I don't see why anyone should have to miss out on eating and making delicious recipes just because their body rejects them.  
I promise not to make a habit to bake or cook with these items, but just this once I needed to let my daughter "experience" what everyone else gets to take for granted.  The next batch will have all natural pink color and all natural sprinkles!

These cookie bars came out amazing!  The cookie bar itself has a tender center, but still has a beautiful crumble to it.  I added almond flavor to it for a true sugar cookie taste, but if you prefer vanilla extract flavor instead, that would work also.  I would just increase the amount for vanilla since it is not as strong of flavor.  The icing is my standby Butter Cream recipe and you can't go wrong with that!  You always want to serve these at room temperature so the icing has time to soften and the cookie has time to relax.  

I hope you can share these with someone you love and bring a smile to their face!  


gluten free/vegan



Sugar Cookie Bars with Pink Butter Cream Icing:
12 X 8 Brownie Pan -

1 Cup  Brown Rice Flour
1/2 Cup  White Rice Flour (I used sweet white rice flour)
1/2 Cup  Potato Starch
1/4 Cup  Tapioca Starch
3/4 tsp.  Xantham gum
1/2 tsp.  Baking Powder
1/2 tsp.  Fine Sea Salt
1/2 Cup  Butter Substitute ( I use Earth Balance Soy Free)
1 Cup  Organic Granulated Sugar
1 1/2 tsp.  Egg Replacer mixed with 2 TB warm water
2 TB  Coconut Milk Yogurt (I used So-Delicious vanilla)
1/2 tsp.  Almond Extract (gluten free)

Preheat oven to 375 degrees.  Prepare a 12 x 8 brownie pan with parchment paper or oil.
In small bowl whisk together brown rice flour, white rice flour, potato starch, tapioca starch, xantham gum, baking powder and salt.  Set aside.  In large mixing bowl with paddle attachment combine; "butter" and sugar.  Mix on medium/low until light and fluffy (about 1 minute).  Next add egg replacer mixture, "yogurt" and almond extract.  Mix on medium low until well incorporated.  On low speed add in flour mixture, slowly. Mix on low until completely combined (1 or 2 minutes).  Press into prepared pan and bake for 15 minutes or until a toothpick comes out clean.  Cool completely and decorate with icing and sprinkles.  Enjoy!


Pink Butter Cream Icing:

1/4 Cup + 1/8 Cup  Butter Substitute ( I use Earth Balance Soy Free)
1/4 Cup + 1/8 Cup  Spectrum Shortening
Pinch of Salt
2 1/4 Cups  Organic Powdered Sugar
1 1/2 TB  Coconut Milk (carton)
1 tsp.  Pure Vanilla Extract

In large mixing bowl with paddle attachment add; "butter", Spectrum and salt.  Mix on medium/low speed for about 1 minute.  Add powdered sugar, coconut milk and vanilla.  Mix on medium/low until light and fluffy (1-2 minutes) scraping down with a spatula when needed.  Add in desired drops of food coloring and mix until color in completely incorporated.  Spread onto cooled cookie bar and top with sprinkles.




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Also shared at: 

Fat Tuesday,Gluten, Free Wednesdays,Waste Not Want Not Wednesday,Allergy Free Wednesday,Gluten Free Fridays,Whole Food Friday






6 comments:

  1. THIS reminds me of my youth!!!! GiGi 20 years ago WOULD HAVE JUMPED HEAD FIRST into this! GiGi now... Not so much because of all her intolerances, okay I will stop talking in the 3rd person, ha ha! But it look phenomenal, and I love how you made it some what healthy and allergen-safe!! :)

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    1. Thank you GiGi! It was fun to make a "pretty" Valentines dessert, but it is definitely a treat!

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  2. Thank you we had fun decorating them!

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  3. So cute! If it helps at all, to make bright pink frosting I use a slice or two of baked beets and mix it into the frosting, then pick it out once the frosting is all pink :)

    Thanks so much for sharing this on Waste Not Want Not Wednesday, I've pinned it :)

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  4. I thought I would get a jump start on Valentines Day treats with a pretty pink Sugar Cookie Bar. *I will have to apologize up front for the use of ... ipinksugar.blogspot.com

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