Natural Sugar Cookie Bars

• FOR THE COOKIE BARS:
• 1/2 cups Unsalted Butter
• 1 cup Powdered Honey
• 2 whole Large Eggs
• 1 teaspoon Pure Vanilla Extract
• 1/2 teaspoons Pink Salt
• 1/4 teaspoons Baking Soda
• 1/8 teaspoons Baking Powder
• 1/2 teaspoons Lemon Zest (optional)
• 2-1/2 cups White Spelt Flour
• FOR THE FROSTING:
• 1/2 cups Unsalted Butter
• 2 cups Powdered Honey
• 1/4 cups Extra Powdered Honey Or Powdered Xylitol
• 1-1/4 teaspoon Pure Vanilla Extract
• 1 pinch Pink Salt
• 2 dashes Stevia
• 5 Tablespoons Heavy Cream
• Food Coloring And Sprinkles (optional)

1. For the cookie bars:
2. Preheat oven to 375 F.
3. In a large bowl, cream together the butter and powdered honey until fluffy. Add eggs, one at a time and mix until well combined. Add vanilla, salt and baking soda and powder. Add the lemon zest if desired. Add in the flour, 1/2 cup at a time, mixing on low until all the flour is incorporated.
4. Spread the dough out into a greased 7 by 11 dish or a 9 by 13 baking dish for thinner, crisper bars. Bake at 375 F for 10-13 minutes. Be careful not to overbake! They should be light and golden brown. Insert a toothpick in the center to make sure it comes out clean if you are unsure they are done. Let cool completely before cutting and frosting.
5. For the frosting:
6. In a medium sized bowl, cream together the butter and 2 cups powdered honey until smooth and creamy. Add the extra 1/4 cup honey or powdered Xylitol and beat to incorporate. Add vanilla, salt and Stevia. Add the cream slowly until smooth and beat for a couple minutes until the frosting is super light and creamy. Add food coloring if desired. Spread the frosting over the cooled cookie bars and top with sprinkles.
7. (Recipe adapted from The Girl Who Ate Everything's Sugar Cookie Bars.)

cookie, butter, honey, eggs, vanilla, salt, ubc, baking powder, lemon zest, white spelt flour, frosting, butter, honey, ubc, vanilla, salt, dashes, heavy cream, sprinkles

Taken from tastykitchen.com/recipes/desserts/natural-sugar-cookie-bars/ (may not work)