Delicious and easy Pink Lemonade Cookie Bars topped with multicolored sprinkles. A tasty, pretty treat for kids and adults.
Servings: 16 1 X 2 inch cookie bars
- 3 cups all purpose flour
- 2 tbsp corn flour
- 3/4 tsp baking powder
- 1/4 tsp salt
- 1 cup sugar
- 1/2 cup vegan "butter" like Earth Balance Buttery Sticks
- 1/2 cup non-hydrogenated vegetable shortening
- 1/2 tsp pure vanilla extract
- 3 tbsp lemon juice
- Red or pink food coloring optional
- 3 tbsp non-dairy milk like almond or soy
- Sprinkles for topping
Sift the flour, baking powder and salt into a bowl.
In another bowl using electric beaters, or in the bowl of a stand mixer, whisk together the sugar, butter and shortening until it is all light and fluffy. Scrape down the sides of the bowl occasionally to ensure everything is mixed together.
Add enough food coloring to get a bright pink color, vanilla extract, lemon juice and the non-dairy milk. Whisk again till mixed.
Add the flour, mix with a spatula first, and then with the electric beaters until the dough starts to pull away from the sides.
Lightly spray an 8 by 8 inch baking pan with oil.
Turn out the cookie dough into the pan and press down with your fingers to make a very even, smooth layer.
Press sprinkles into the dough, as many as desired.
Using a sharp knife, lightly score the dough in the shape and size of bars you'd like.
Bake in a preheated 425-degree oven for 35 minutes.
Remove from the oven and let the pan cool on a rack. After it has cooled, cut all the way through the scores you made earlier to cut into bars.